No No No No No to bolognese al la English
My mother's bolognese is the only way to go and it needs to be simmered for at least 2-3 hrs,preferably 4 - sorry but that is how it is.
No-one who has tasted the real thing could possibly say it was as good as minced boiled with some onins and tomatoes for 30 mins - yuk.
You need very little mince (see Delia's recipe) - 1lb for 16 portions sounds about right to me. The final product is very concentrated and full of flavour. No to the chicken livers though and the pork isn't really necessary.
The important thing is the way it is cooked - SLOWLY
Heat some oil and butter in a pan
fry onions gently until translucent (important not to have the heat too high)
Add some parsley, maybe a bit of chopped carrot and/or mushrooms if using - fry a bit more
Add pancetta - fry a bit more
Add meat and brown
Add water (plus maybe some wine) - enough to cover meat
Add tom puree (enough to redden - say 2-tblsp)
then cook gently for about 3 hrs
You need to stir regularly -
Tinned toms not really my fav - usually just use water and tomato paste or a passata base.
You can make loads and freeze it - it tastes absolutely divine and can never be replaced by inferior quicker cooking methods.