We are excited to be brining you a bolognese recipe from Also Carlino from Melbourne this week. It’s not just any old Spag Bol recipe… it’s been handed down from 3 generations (at least) of Italian women, and finally to Aldo.
Time: 4 – 5 hours (but its worth it)
Feeds: 18 – 20 (or freeze portions for a quick no fuss meal) – makes about 5 litres.
As with many family recipes handed down this is the first time this Carlino family treasure has been written down. As such the ingredients are often an approximate – a guzuzle, a bunch etc!! I think part of the charm of making it your own!
Good olive oil (he said a good ‘guzzle’ – don’t be shy)
2 medium onions – rough diced
4 – 5 cloves of garlic – finely chopped
2 – 3 medium carrots – fine dice
2 – 3 sticks celery – fine dice
1 bunch basil – rough chop
1 bunch parsley – rough chop
500gms pork mince
500gm veal mince
500gm chicken mince
1 bottle of good red wine – we only use good wine we love – try De Bortoli Windy Peak Shiraz or Deen Vat series Shiraz.
3kg of tinned whole peeled tomatoes either put through a moulie or crushed- or Pasatta – or fresh ripe tomates put through a mouli
Salt and pepper to taste
Sugar to taste
Water to adjust the texture (500ml if required)
- Heat the good ‘guzuzle’ of olive oil on med/high heat. Fry the onions on med/high until clear and add then add carrot and celery and cook for 2-3 mins or until the celery is just cooked clear. Add garlic and cook until aromatic and the colour changes.
- Turn up the heat to high and add mince – one type at a time and brown each meat breaking it up as it cooks. Don’t stir it too much so that it frys and does not stew.
- Once all the meats are added stir in the basil and parsley then add all the wine. Allow it to reduce until nearly all the liquid is gone. Stir in the tomate paste then add the tomatoes.
- Bring this to the boil and immediately turn down to a slow simmer. Cook for 3 – 4 hours covered, with the lid left ajar. Stir every 15 – 20 mins to make sure it does not stick to the bottom of the pan.
- Final critical stage – adjusting consistency and seasoning. Add enough water if needed to make a consistency where you are just able to pour from a spoon. Not to watery and not too gluggy.
- Taste for acidity and dependent upon tomatoes used add one teaspoon of sugar at a time, stirring and tasting in-between until the acidity dissipates.
- Start with 1 tablespoon of salt and enough freshly ground pepper to your taste. Stir thouroughly and season with more salt and pepper if required.