The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more.

 

 

We used our usual pizza base recipe, then topped it with pesto instead of a tomato sauce. The pesto is mixed with extra virgin olive oil, pine kernels,parmigiano spread. Then we added roasted cherry tomatoes (that we had roasted with a little salt and pepper while the dough was rising), prosciutto and Laverstoke Park buffalo mozarella and sprinkled with fragrant dried oregano. Popped into the oven on our pizza stone at maximum heat until the cheese was bubbling and the various bits had browned.