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Everyone has their own version of this classic recipe - now try ours!
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- Serves 4
- Preparation time 15 mins
- Cooking time 50 mins
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- 440g Minced Steak
- 1 carrot, finely diced
- 1 stalk of celery, finely diced
- 1 onion, chopped
- 1 clove garlic, chopped
- 1tbsp tomato purée
- 150ml wine or beef stock
- 400g tin chopped tomatoes
- 1 bay leaf
- 1 clove
- Salt and pepper
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- Heat the oil in a large pot then add the Minced Steak and sear for 5-6 minutes.
- Add the vegetables, garlic and tomato purée then sauté for a further five minutes, stirring continuously.
- Deglaze with the wine or beef stock and add the tin of 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.
- Season to taste with salt and pepper.
- Use to lightly dress freshly boiled and drained spaghetti, tagliatelle, or pappardelle, sprinkling with chopped parsley and freshly grated parmesan.
For an extra tasty twist, add 3-4 rahsers of chopped dry-cured Smoked Streaky Bacon 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 pnacetta was traditionally included with the beef.
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