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George Calombaris & “Best Bolognaise Sauce”

For those of us following Masterchef in Australia, you would have been familiar with the “Guess the ingredients in the bolognaise” challenge where the vegetarian cook cried because she didn’t want to have to taste it to guess what was in it. There were 17 ingredients they had to guess, by both smelling and tasting...

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George Calombaris & “Best Bolognaise Sauce”
May 28, 2009
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George Calombaris & “Best Bolognaise Sauce”

For those of us following Masterchef in Australia, you would have been familiar with the “Guess the ingredients in the bolognaise” challenge where the vegetarian cook cried because she didn’t want to have to taste it to guess what was in it.

There were 17 ingredients they had to guess, by both smelling and tasting the sauce. Once all the ingredients were revealed, there were some things I would have never considered putting in a bolognaise sauce. I’ve been hanging out to try it since I saw it, and I finally made time to make it.
I also made a tarte tatin that was in one of the pressure test challenges, so I had a very Masterchef inspired night! Photos of that in my next post!

It is definitely a more interesting sauce than what I’m used to. We could all pick up different flavours. For me the cinnamon stood out, for my mum she could really pick the bayleaf, for Rob, it was more the cloves. I should have added more nutmeg, but overall it was quite a lovely sauce.

George Calombaris‘ “Best Bolognaise Sauce”
An adaption by “Stephsmail” on the Masterchef forums (Thank you!)

a good splash of olive oil
2 onions, finely chopped
3 cloves garlic, crushed
300g minced beef
300g minced pork
300g minced veal
2 carrots, finely chopped
2 stalks celery, finely chopped
2 cups white wine
2 heaped teaspoons ground nutmeg
2 heaped teaspoons ground cinnamon
5 bayleaves
5 cloves
425g tin crushed tomatoes
200g tomato paste
salt to taste
pepper to taste

1. Put olive oil in a large hot saucepan. Add onion and cook until translucent. Add garlic and cook for a few minutes.

2. Add the beef, pork and veal and cook until browned. Add the carrots and celery. Add the white wine.

3. Add the rest of the ingredients and simmer over a low heat for as long as possible.
I left mine over night off the heat to develop more flavour, and slow cooked it for about 2 hours before serving.

Serves 5.


Voila! Bon Appétit!

Comments

3 comments on “George Calombaris & “Best Bolognaise Sauce”
  1. Anonymous

    I'm sorry but this was really awful. I was really looking forward to this and we couldn't finish our bowls it was that bad.

    February 23, 2010 at 2:02 pm
  2. Iron Chef Shellie

    I can understand what you mean though. I think the nutmeg and cinnamon might be too much for some people.

    May 10, 2010 at 10:51 am
  3. Anonymous

    a recipe is a guideline: you need to adjust to your taste, if you are a bit of a novice then I suggest trying again but lower some quanta of the spices.

    June 11, 2010 at 3:18 am
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