Classic Bolognese | Easy Pasta Recipe
- 10 g dried porcini mushrooms, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped 500 g beef mince
- 50 g Parma ham, coarsely chopped
- 100 ml Marsala or sherry
- 700 ml tomato passata
- 300 g dried pasta, such as spaghetti or linguine
- Sea salt and freshly ground black pepper
- Fresh shavings of Parmesan cheese, to serve
- #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.
- Divide the pasta between 4 serving plates or bowls. Top with the bolognese sauce and Parmesan shavings, then serve.