#There are countless versions of bolognese sauce. Some Italian chefs add sweetbreads, chicken livers and veal, but this version contains a mixture of beef mince and Parma ham. It really benefits from being chilled overnight, so it’s ideal for making the day before and gently reheating.# Put the mushrooms in a bowl, add enough boiling water to cover, then soak for 20 minutes. Squeeze them dry and chop finely.
Heat the oil in a large saucepan, add the onion and cook for 2 minutes. Add the beef mince and Parma ham and cook for 3-4 minutes, stirring, until evenly browned.
Drain the porcini and discard the soaking water. Chop the porcini, then add to the pan with the Marsala and passata. Cover and simmer for 1 hour, stirring occasionally, until rich and dark. Add salt and pepper to taste.
Around 10 minutes before the sauce is ready, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions. Drain well.
spaghetti-bolognese-recipe-pasta-bolognese-sauce-recipes-eatopic-easy-homemade-tips Divide the pasta between 4 serving plates or bowls. Top with the bolognese sauce and Parmesan shavings, then serve.
