Slow-cooked Bolognese with red wine

Method

1. 01

   Finely and evenly dice the onion, carrot and celery. This classic Italian vegetable base is called soffritto.

2. 02

   Heat the olive oil in a large pot. Add the vegetables and a pinch of salt, then cook over low to medium heat for 8 to 10 minutes, until soft but not browned.

3. 03

   Add the finely chopped garlic and cook for about 30 seconds. Increase the heat, add the meat and break it up thoroughly with a spatula. Cook until it is no longer raw, it has browned lightly and any excess liquid has evaporated.

   The combination of beef and pork gives the sauce a fuller flavour. Beef adds depth, while the higher fat content of pork provides juiciness and creates a more tender texture.

4. 04

   Add the tomato paste and cook for 1 to 2 minutes. Pour in the dry red wine, stir and simmer until the liquid has visibly reduced and the sharp aroma of alcohol has disappeared.

5. 05

   Add the passata, season with salt and pepper, and stir thoroughly. Simmer uncovered over low heat for 40 to 60 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water.

6. 06

   Cook your chosen pasta until al dente. The choice is entirely up to you. My favourites are tagliatelle and spaghetti.

7. 07

   Toss the pasta with the hot sauce immediately before serving. Divide between plates and finish with plenty of grated Parmesan.