Wineshark Cooking Class - 45. Pasta Bolognese

First we prepare the Bolognese sauce:

Ingredients (to make 2.5 kg sauce)

• Butter - 225g
• Minced beef - 1.2kg
• Pork sausage meat - 350g
• Onions - 500g
• Celery - 150g
• Carrots - 400g
• Extra-virgin olive oil - 150ml
• Tomato puree - 12g
• Tinned chopped tomatoes - 1.6kg
• Sugar - 1 pinch

Procedures:

1. Put a large pan over a medium-high heat, then add the butter and let it melt. Add the beef mince, fry until it has changed colour, then add the sausage meat.

2. Cook for a few more minutes, season with salt and pepper, then cook for 15 minutes longer, stirring frequently until dark golden brown.

3. Finely chop the onions, carrots and celery.

4. Put another pan over a low heat, then pour in the olive oil. Fry the vegetables gently until softened, about 12 minutes.

5. Add the meat to the vegetables and mix everything together well.

6. Add the chopped tomatoes and the tomato puree. Season with salt, pepper and sugar. Simmer the sauce for 1.5 hours until the meat is very tender.







Then we prepare the pasta.

Ingredients (for 2):

• Bolognese sauce - 175g
• Water - 1.5 l
• Salt - 3 tsp
• Penne pasta - 180g
• Extra-virgin olive oil - 3 tbsp
• Parmesan cheese, finely grated - 60g

Procedures:

1. Put the bolognese sauce into a large pan over a medium heat.

2. Bring to a simmer, stirring occasionally.

3. Bring the water to the boil in a large pan, season with salt, then add the penne.

4. Stir once, then boil the pasta for 8-10 minutes until tender but still firm to the bite.

5. Finely grate the Parmesan cheese.

6. Drain the pasta, tip it back into the pan and stir in the olive oil to prevent it sticking together.

7. Serve the pasta topped with a large spoonful of bolognese sauce.

8. Serve the Parmesan cheese separately for everyone to sparkle their own.