Sarson’s Signature Bolognese

Serves
4 - 6
Cook time
60 minutes

This beautiful Bolognese sauce recipe combines sausage meat and mince beef with passata, garlic, fennel, basil, and Sarson's Signature Seasoned Malt Vinegar to give you a mouthwatering pasta sauce that's ideal for coating long ribbons of pappardelle.

The key to unlocking the incredible flavour profile of this Bolognese sauce is Sarson's Signature Seasoned Malt Vinegar. It's subtle tang and rich flavour profile season's the sauce, giving every forkful layers of umami and deliciousness in ways that only Sarson's Signature Seasoned Malt Vinegar can.

Made using Sarson's Signature Seasoned Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Signature Seasoned Malt Vinegar
  • 150g pappardelle
  • 250g mince beef
  • 125g sausage meat
  • 1 large carrots, finely diced
  • 1 celery sticks, finely diced
  • 1 large white onion, finely diced
  • 2 tbsp tomato paste, heaped
  • 1 bottle passata
  • 500ml chicken stock
  • Small bunch of fresh basil, plus extra for garnish
  • 1 bay leaves
  • 1 sprig rosemary
  • 1 tsp fennel seeds, ground
  • 5 cloves of garlic, minced
  • Oil, for cooking
  • Salt and pepper, for seasoning
  • Grated parmesan, to serve

Method

  1. Brown the mince beef and sausage meat inn a heavy-bottom pan, then remove.
  2. In the same pan, sweat off the vegetables with the rosemary. Add the fennel seeds. Cook for 1 minute. Stir in the tomato paste. Cook for 2 minutes. Add the meat and stir. Add the passata and garlic, followed by the stock. Bring to the boil then reduce to a low simmer. Add the basil. Cook until reduced and rich, around 40 minutes. Remove the basil. Stir in the vinegar.
  3. Cook pasta in boiling water until just "al dente". Add the pasta to the sauce and bring to a boil until the pasta is cooked to your liking and properly coated in the sauce.
  4. Serve with lots of the sauce, basil leaves, parmesan, and more Sarson's. Enjoy!