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- Serves 2-3
- Preparation time 15 mins
- Cooking time 50 mins
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- 440g Minced Steak
- 1 carrot (finely diced), chopped
- 1 stalk of celery (finely diced)
- 1 onion, chopped
- 1 clove garlic
- 1 tbsp tomato purée
- 150ml wine or beef stock
- 1 400g tin (chopped) tomatoes
- 1 bay leaf
- 1 clove
- salt and pepper to season
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- Heat 1 tbsp oil in a large pot. Add 440g Minced Steak and sear it for 5-6 minutes.
- Add 1 carrot (finely diced), 1 stalk celery (finely diced), 1 onion (chopped), 1 garlic clove (chopped) and 1 tbsp tomato purée then braise for a further five minutes, stirring continuously.
- Deglaze with 150ml wine or beef stock and add 1 tin (chopped) tomatoes, 1 bay leaf and 1 clove.
- Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated.
- Season to taste with salt and pepper.
- Serve with spaghetti, tagliatelle or pappardelle, sprinkling with chopped parsley and freshly grated parmesan.
- For an extra tasty twist, add 3-4 rashers of chopped to the pot at the same time as you do the mince. This twist will in fact bring your finished Bolognese closer to the original Italian recipe from Bologna, where pancetta was traditionally included with the beef.
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