Bolognaise Starter

This Bolognaise Starter combines comforting, slow-simmered minced beef in a tomato-rich sauce with a velvety bed of creamy polenta. Bolognaise Starter is presented in deep tasting spoons, it offers elegance, warmth, and bold flavour in one satisfying bite.

Prep Time 10

Cook Time 40

Total Time 50

Servings Spoons

Ingredients

Beef Sauce Ingredients:

250 g minced beef
1 tbsp olive oil
1 small onion finely diced
1 clove garlic minced
1 tbsp tomato purée
200 g chopped tomatoes
½ tsp dried oregano
½ tsp dried basil
salt to taste
black pepper to taste
1 pinch sugar optional, to balance acidity

Polenta Ingredients:

80 g polenta quick-cook
350 ml water beef stock
20 g butter
20 g Parmesan grated
salt to taste

To Serve:

Fresh basil or parsley finely chopped
Parmesan Extra

Instructions

Make the Beef Sauce:

Heat the olive oil in a medium saucepan over medium heat.
1 tbsp olive oil
Add the diced onion and cook for 3–4 minutes until soft and slightly golden.
1 small onion
Stir in the minced garlic and cook for 30 seconds.
1 clove garlic
Add the minced beef and break it up with a spoon. Cook until browned all over.
250 g minced beef
Mix in the tomato purée and cook for 1 minute to develop the flavour.
1 tbsp tomato purée
Pour in the chopped tomatoes, then add the oregano, basil, salt, pepper and optional sugar.
200 g chopped tomatoes, ½ tsp dried oregano, ½ tsp dried basil, salt, black pepper, 1 pinch sugar
Reduce the heat and allow the sauce to simmer for 20–25 minutes until thickened and glossy.
Taste and adjust seasoning as needed.
Keep warm or reheat gently when ready to assemble.

Prepare the Creamy Polenta:

Bring the water or stock to a gentle boil in a small saucepan.
350 ml water
Add a pinch of salt, then slowly whisk in the polenta in a steady stream.
salt, 80 g polenta
Reduce to low heat and stir for 2–3 minutes until smooth and thick.
Stir in the butter and Parmesan until melted and fully combined.
20 g butter, 20 g Parmesan
The polenta should be soft and creamy — add a splash more liquid if needed.
Keep warm, as polenta thickens quickly on cooling.

Assemble the Tasting Spoons:

Lay out your deep tasting spoons on a serving tray.
Add a small spoonful of creamy polenta to the base of each spoon.
Top with a generous teaspoon of the bolognaise-style beef sauce.
Garnish with a pinch of Parmesan or a tiny sprinkling of fresh herbs, if desired.
Parmesan, Fresh basil
Serve the bolognaise starter immediately while warm.

Equipment

12 Deep curved Chinese-style tasting spoons

Notes

Serving Suggestions for Bolognaise Starter:

A Bolognaise Starter is best eaten warm, so serve as soon as they’re assembled.

If preparing for guests, keep both the sauce and polenta warm on low heat and assemble at the last minute.

You can stretch this recipe to 20 small spoons by making the portions slightly smaller.

Nutrition