Rich Tomato-Free Bolognese
A rich, slow-cooked bolognese with all the savoury comfort and none of the tomato — yes, it really can be done 😎
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Aprons optional, enthusiasm encouraged
Method
- Preheat the oven to 185°C fan.
- Put the carrots, red peppers, celery, chestnut mushrooms and leek greens in a roasting tray. Add the garlic-infused olive oil and salt. Roast for 30–40 minutes, stirring halfway, until soft and lightly golden.
- Meanwhile, brown the beef mince in a wide frying pan over medium-high heat. Leave it undisturbed at first so a savoury crust develops, then break it up. Remove excess grease if needed.
- Grind the dried porcini mushrooms and fennel seeds to a fine powder.
- Blend the roasted vegetables with a splash taken from the stock until smooth.
- Transfer the vegetable paste to a saucepan or casserole. Add the anchovies and porcini-fennel powder, plus asafoetida if using. Cook gently for 2–3 minutes, until fragrant and the anchovies dissolve.
- Add the browned beef, remaining stock, oregano, thyme, bay leaf, soy sauce or tamari, Parmesan rind, maple syrup and gelatine if using.
- Bring to a gentle simmer and cook partially covered for 60–90 minutes, stirring occasionally. Add extra stock or water if the sauce becomes too thick.
- Stir in the whole milk for the final 10–15 minutes.
- Remove the bay leaf and Parmesan rind. Taste and adjust the seasoning, then serve over tagliatelle with Parmesan.
A little kitchen cleverness
Why this recipe works
Roasted vegetables create sweetness, colour and body, giving the sauce the slow-cooked richness we usually ask tomatoes to provide.
Anchovy, porcini and Parmesan build deep savoury flavour in layers. None of them shouts; together they do excellent work.
A long, gentle simmer turns everything into a proper cling-to-the-pasta sauce, rather than mince sitting sadly in vegetable water.
Your body gets the casting vote
Make it work for you
Red pepper, leek greens, mushrooms, soy, dairy and a higher-fat mince may suit people differently. You can leave out the soy sauce for gluten-free and you can skip the parmesan and use a plant-baed milk for dairy free. Drain excess fat from the beef if needed and begin with a moderate portion. Serve with your usual pasta or another base you know works well for you.
For now, later, or tomorrow’s smug lunch
Serving, storage and reheating
Serve hot over freshly cooked tagliatelle. Cool the sauce promptly and refrigerate in a covered container within 2 hours; eat within 3 days.
Reheat once on the hob until piping hot, loosening with a splash of water or stock. Freeze the sauce without pasta for up to 3 months; thaw in the fridge before reheating. The flavour often deepens after a day so this one is GREAT for you batch cooking enthusiasts 😉
