Bolognese

Brandon's bolognese was near and dear to his heart, cooked as a free-form deconstructed sauce rather than baked into layers. Judges were surprised by its vivid deep red colour, having expected the usual brown. A well-developed bolognese relies on sufficient time for the meat to caramelise before liquid is added, followed by a long slow reduction with wine and tomato. The sauce is a household staple that rewards patience; Brandon's version proved it can also read as bold and colourful when properly cooked.