top of page
Writer's picturedownstairsat127

bolognese

Updated: May 7, 2019


 

Comfort food at its best

 


4 hours

Serves 8



ingredients


White onion 2

Carrot 1 large

Celery 2 sticks

Streaky bacon 275g

Beef mince 800g

Garlic 5 cloves

Whole milk 700ml

Nutmeg 1/4 teaspoon

Red wine 500ml

Tomato Puree 2 tbsp

Tinned tomatoes 2 x 400g tins


method


1. Chop the onion, carrot and celery finely.

2. In a heavy based pan, add a good glug of oil and fry the onions low and slow until translucent.

3. Add the carrot and celery and fry for another several minutes.

4. Chop the bacon into small pieces and add to the pan along with the crushed garlic.

5. In a separate large frying pan, brown the mince in sections. Once browned all over, add to the main pan trying to avoid getting too much of the fatty juice in with it.

6. Pour in the milk and stir through the meat. Turn the heat down to a very low simmer and stir frequently until the liquid has completely gone (about 1 hour).

7. Grate the nutmeg in and then pour in the wine, continuing to stir frequently as it simmers.

8. When the wine has evaporated (about 1 hour) add the tinned tomatoes and puree and stir well. Make sure the heat is on a minimum and cooked uncovered for another 2 (ish) hours, stirring occasionally and making sure the bottom does not catch.

9. Season well, then serve with pappardelle or tagliatelle.

10. Eat and enjoy!

Comments


bottom of page