This is probably one of the first recipes that people learn how to cook – usually with fatty supermarket mince, tinned tomatoes and dusty dried herbs. But don’t underestimate a good bolognese. When it’s made with a mixture of top-quality beef, pork, bacon and salami, it’s a different thing altogether. And don’t just serve bolognese sauce with spaghetti; try different shapes of pasta and even gnocchi. As with all minced meat dishes, I recommend that you choose the cut appropriate to the dish, and either mince it yourself or ask your butcher to mince it for you.
This recipe makes 2½ litres of sauce – enough to feed six hungry diners, with plenty left over to freeze.