Carmel’s Bolognese Recipe

Method

Brown the Meat

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add a couple of handfuls of mince, spreading it out evenly with a wooden spoon. Let it cook undisturbed for 1–2 minutes to develop a rich golden colour before turning.
3. Break it up as it cooks, then transfer to a bowl.
4. Repeat with remaining mince, adding a touch more oil each time.

Chef’s Tip – Browning

Browning the mince in batches builds a deep, savoury base even before you add the tomatoes, so avoid stirring constantly or crowding the pot.

Make the Sofrito

1. Reduce heat to medium-low, add remaining olive oil.
2. Stir in onion, carrot, celery & herbs; cook for 4 minutes until softened and aromatic.
3. Add garlic, cumin & chilli flakes in the final minute to avoid burning.
4. Return all browned meat to the pot & mix with the sofrito.
5. Pour in ¾ cup of red wine, scraping the base of the pan to release caramelised bits.
6. Cook until the wine has reduced & the alcohol has cooked off (about 2 minutes).
7. Reduce heat to medium-low.
8. Stir in tomato paste, then add passata, tinned tomatoes & 1–2 tins of water.
9. Season with sugar, salt, pepper and the bay leaves.
10. Stir well and taste for seasoning.

Chef’s Tip – Sofrito

Sofrito is the flavour base – take your time here. The vegetables should soften without browning too much.

Long, slow simmer (3+ hours)

1. Reduce heat to the lowest setting. Place a wooden spoon across the top of the pot and rest the lid on it to create a small vent.
2. Simmer very gently for at least 3 hours, stirring every 30–40 minutes.
3. Adjust seasoning before serving.

Chef’s Tip – Gentle simmer

The sauce should never boil – a slow, gentle simmer allows the flavours to develop and the meat to tenderise beautifully.