This is not a true Bolognese (which traditionally contains milk), but a simpler version that's also quite versatile. You can use pretty much any type of ground meat as long as it is not too lean. Serve half of it for dinner, and save the rest for the baby! —Merrill Stubbs
ground beef (I prefer 85% lean -- you can also use lamb, chicken, turkey or pork)
Pinch salt (optional)
fat garlic cloves, peeled and smashed
tetra pack or canned peeled tomatoes
In This Recipe
Heat a deep, heavy saucepan over a medium-high flame. When the pan is hot, add the oil, and then the meat and the salt if using. Brown the meat well, breaking it up with a wooden spoon, about 4 to 5 minutes.
Once the meat is browned, lower the heat to medium-low and add the garlic. Cook for a minute or two, stirring frequently, until the garlic is fragrant and just starts to turn golden.
Add the tomatoes and their juices and crush them gently with a potato masher or the back of your spoon. When the sauce starts to boil, turn the heat to low so it's just simmering, and cover the pan. Cook, stirring occasionally, until the meat is very tender, the tomatoes have broken down, and the sauce has thickened, about 2 hours (longer if you have the time). Let it cool slightly, and serve with pastine or couscous.