It is not as often as I would like, that I have time to stand by the stove and look after a casserole (thank god for the oven and slow-cookers), but one Sunday I found the time and enjoyed a few hours in the kitchen. Although made with mince this bolognese was done properly; starting with a soffritto, adding the best tinned tomatoes and tomato purée and eventually red wine and cooking slowly on low heat. In the meantime I prepared some tagliatelle and baked marrow bones to add bone marrow to the casserole towards the end.
I loved the addition of bone marrow but I love it in all types of dishes. This is still a subtle way of serving it, almost sneaking it in, but the depth and umami it adds make wonders for the stew. But, if you don’t like the sound of bone marrow just omit it, the bolognese sauce is still delicious!
Bolognese sauce with red wine and bone marrow, serves 3-4
500 g pork mince
ca 3 tbsp sofritto on equal parts onion, carrot and celery
400 g Cirio chopped tomatoes
200 ml water
1 tbsp Cirio tomato purée
1/2 garlic clove, presser
200-300 ml red wine
salt, black pepper
optional: rosemary and thyme
1 marrow bone
Mix equal parts onions, celery and carrot in a food processor. Use 3 tbsp about it and freeze (or keep in the fridge for other stews) the rest.
Fry the mince in a knob of butter in a frying pan. Add a knob of butter to a casserole dish and fry the soffritto on medium heat for a few minutes. Add the chopped tomatoes and water, tomato purée and garlic. Leave to reduce a little. Add the fried mince and red wine and leave to simmer for about 1 hour. Season to taste and add the herbs if needed. Preheat the oven to 200C and place the marrow bone on a baking tray and roast in the office until cooked through (i.e. not red/pink in the middle but see-through and a little brown at the edges). Scoop out the marrow and add to the casserole. Season to taste one last time then serve (with tagliatelle and plenty of grated parmesan).