Bolognaise Sauce  Buon journo! You know what is normally served / cooked as a Bolognaise sauce is far from what it really should be, not to say they are not great sauces in their own right but I would prefer to refer to them as Bolognese style sauces . . . as I don't want to upset my Italian friends! You will notice that it is probably unusual to what you might have made previously. For example it uses a combination of minced (ground) pork and beef and is deceptively easy to produce. The preparation is quick and easy but does require a long cooking time . . . this does however give you the time to make the pasta from last week! You will, I hope be surprised at how wonderful this simple sauce recipe tastes . . . just like Mamma used to make! Ingredients butter 100 gm virgin olive oil sq lean steak mince 200 gm lean pork mince 200 gm large onion 1 pc tomato paste 40 gm tinned tomatoes 500 gm sparkling sweet wine 100 ml Method   1. Melt butter and add some of the olive oil   2. Add diced onion and sweat (to cook without colour) for 3 minutes   3. Add beef mince and allow to cook for 2 minutes   4. Add pork mince and allow to cook for until lightly browned   5. Add tomato paste, stir and allow to cook out for a few minutes   6. Add tinned tomatoes with the juice   7. Add wine, bring to boil and simmer for at least 3 hours   8. Correct seasoning to taste   9. Cook noodles in plenty of salted, boiling water (as per last week's recipe)   10. While cooking, heat some sauce in a pan   11. Add in noodles (without refreshing) this will retain the starch and help the sauce cling to the noodles, toss around to combine   12. Serve topped with fresh grated parmesan and some fresh crusty bread Chef's Tip   No herbs should be added but some garlic may be added to taste at stage Chef Jos Wellman Tutor, author and restaurateur New Zealand   Read aslo: Mayonnaise Sauce and Derivatives  Aioli Sauce Bechamel Sauce  Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating