Doesn’t take long but is lovely and rich!
Serves 4
500g minced beef
2 medium carrots finely diced
1 onion finely diced
2 celery sticks finely diced
2 tsp dried thyme (or mixed herbs)
1 tbsp olive oil
150g bacon lardons or pancetta lardons
1 tbsp tomatoe purée
2 cloves garlic finely grated or diced
1tsp bovril
1tsp Worcestershire sauce
125 ml red wine (optional)
250 ml beef stock
1 tin chopped tomatoes
Method
Heat the oil in a casserole dish (or frying pan with lid) on a medium heat and saute the celery, onion and carrot for a few mins to soften. Push to one side of the pan and add the lardons turning them over to render the fat and get a little colour. Once lardons are coloured a little, stir it together and add the mince - wacking the heat up a bit to get a good colour on the mince and dry it out a bit. The sticky bits on the bottom of the pan all add to the flavour! Add 1 tbsp tomato puree and dried thyme once the meat has dried out a bit and got a good colour and stir through keeping heat high. Add the garlic and bovril and keep stirring. After a couple of minutes add the wine and reduce a little (about 3 mins) still on a good heat then the tinned tomatoes and continue to bubble away on the med high heat to break down the tomatoes a little. Make sure the bolognaise doesn’t catch too much by stirring regularly. Next, add the stock and turn down the heat to let it all bubble away gently for about 15 mins while you prep the pasta according to pack instructions.
**Keep checking the mince and add a little water if sauce reduces too much. You probably don’t need salt but taste and add if liked.
After the 15 mins check mince is nice and tender then turn heat down really low and put the lid on - it will bubble away gently and get better and better - but keep checking it isn’t too dry.
Drain, stir pasta through the mince and serve with lots of Parmesan grated on top! What a winter warmer!
Enjoy
Comments
Post a Comment