My Recipe Box - Bolognaise Sauce

I was searching for my spaghetti sauce recipe which I had assumed I had already posted on my blog.
I panicked when i couldn't find it, pulled out my old external hard drive and found the scanned copy there.


I've had this recipe since 1999!

It's been modified by me over the years so I added my changes in red below.

INGREDIENTS 1 Onion 1 3 lb Very finely ground veal 1 small can tomato paste Salt and pepper Whole Garlic cloves; (to 5) Bay Leaves Dried Oregano Thyme Rosemary 1 ts Tomato sauce; homemade if possible 1 28 oz can Italian plum tomatoes 5 s Fresh basil leaves (to 10) Good-quality olive oil; to coat bottom of pan DIRECTIONS Warm olive oil in a heavy pan Add chopped onion and cook slowly until it is translucent and becoming golden in colour Add whole cloves of garlic -- do not chop as flavour may be overpowering for some tastes Add chopped garlic Add herbs Cook for a few moments on a low temperature Add ground veal, stirring and breaking it up as it browns Stir in the tomato paste to bind the meat and saute well Add canned tomatoes sauce all at once If unsalted, add a pinch of salt Season -- add freshly ground pepper to taste Add a generous pinch of dried oregano -- which has a more intense flavour and aroma than fresh Add fresh or dried bay leaves Add fresh basil leaves -- never chop the basil because it will bruise and discolour -- tear the leaves instead Simmer the sauce on low heat for a minimum of 1 to 1 1/2 hours, stirring occasionally Serve with cooked pasta such as rigatoni Buon appetito! Serves 8 Recipe Source: Home and Garden TV -- Savoir Faire with special guest, Anna Condotta