Pasta Bolognese by Ferran Adriá
This sauce will keep for five days in the fridge or six months in the freezer, so divide it into handy portions and freeze for later use. Makes 2.5kg.
- 225g butter
- 1.2 kg minced beef
- 350g pork sausage meat
- 500g onions
- 150g celery
- 400g carrots
- 150ml extra virgin olive oil
- 12g tomato purée
- 1.6 kg tinned chopped tomatoes
- pinch of sugar
- Put a large pan over a medium-high heat, then add the butter and let it melt. Add the beef mince, fry until it has changed colour, then add the sausage meat. Cook for a few more minutes, season with salt and pepper, then cook for 15 minutes longer, stirring frequently, until dark golden brown.
- Meanwhile, finely chop the onions, celery and carrots. Put another pan over a low heat, then pour in the olive oil. Fry the vegetables gently until softened, about 12 minutes. Add the meat to the vegetables and mix everything together well. Add the chopped tomatoes and the tomato puree. Season with salt, pepper and sugar. Simmer the sauce for 1 ½ hours until the meat is very tender. Serve the pasta (traditionally tagliatelle) with a large spoonful of the sauce and a sprinkling of parmesan cheese.