You can do better than mince for your bolognese. In fact, lets go whole hog, with a beautifully dark red tomato and oregano sauce. This recipe is so rich and punchy, but oh-so-easy. It's all about time. So expect an extremely short recipe, just after the break.
600g Diced Beef Brisket
3 x 400g Tins Chopped Italian Tomatoes
8 cloves of Garlic, peeled and crushed
2 Red Onions, peeled and finely sliced
A handful of fresh oregano
Flaky Sea Salt
Fettuccine for four
Start around 24 hours before you want to eat. In a large pot (or crockpot), pour a generous lug of olive oil and turn it to a medium low heat. Saute the onions, garlic and beef until the beef is browned. Then, add the tomatoes, and fill up with water until it's about and inch from the top.
Reduce the heat to the lowest temperature and cover. Turn it off before you go to bed, and let the acid from the tomatoes from work on the meat overnight. When you wake up, turn it back on again on the lowest setting. Check on it throughout the day, topping up with a cup of water occasionally if it gets too dry (or else it'll over caramelize and burn). An hour before you're ready to eat, remove the lid. Break up the meat and reduce the sauce until it's really thick and dark!
Stir through the oregano, cook for ten minutes, then salt and pepper to taste.
Cook the fettuccine until al dente then stir through sauce. Serve with a blizzard of Parmesan