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Good evening | 2nd September 2010
Minced Steak Beef Bolognese
| 1 tbsp Olive oil |
| 1 Pack Minced Steak 440 g |
| 1 Carrot (cut into small cubes) |
| 1 stalk Celery (cut into small cubes) |
| 1 Onion (chopped) |
| 1 Garlic Clove (chopped) |
| 1 tbsp Tomato Puree |
| 100 ml Red Wine |
| 100 ml Beef stock |
| 200 g tin chopped Tomatoes |
| 1 Bay leaf |
| 1 Clove |
| Salt, pepper |
| 20 g Parsley (chopped) |
Heat up the oil in a large pot. Add the meat and sear it for 5-6 minutes. Add carrots, celery, onions, garlic and tomato puree then braise for a further 5 minutes, stirring continuously. Deglaze with wine and stock and add the tomatoes, bay leaf and clove. Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated. Before serving season to taste with salt and pepper.
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