Drizzle one tablespoon of olive oil into the pan, add the minced beef and sausagemeat, breaking everything up with a spoon as you go, then cook for five minutes, stirring regularly. 4.

Diana Chistruga. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat.

In Italy, Bolognese sauce is traditionally served with a flat, ribbonlike pasta like tagliatelle. I served it on slightly ...

Our Bolognese pasta features a traditional combination of ground beef, pork, veal, and tomato studded with salt-cured pancetta. It's tossed with penne rigate and served with freshly grated ...

Tip 3: Freeze any leftover bolognese sauce in a sealed freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat in a large non-stick saucepan and top as above. Related recipes ...

Heat the oil in large, deep pot (like a Dutch Oven). Add the onions and carrots and cook until tender but not browned. Add the ground beef and cook, breaking the meat apart, until browned and ...

4. Peel the onions and garlic, trim the carrot, celery and courgette, then coarsely grate all the vegetables on a box grater, finely grating the garlic.