Traditional Bolognaise Sauce

Based on a collection of traditional recipes, this sauce can be used with spaghetti, or as filling for lasagna or cannelloni.

INFO

30 mins prep 1-4hrs cooking time

Serves 4

615 calories per serving (without parmesan)

THE INGREDIENTS

• 500g minced beef

• 150g streaky bacon, chopped into small pieces

• 1 1/2 white onion

• 4 cloves garlic

• 4 pre-trimmed or 2 large celery sticks

• 1 carrot

• 6 tomatoes

• 250ml beef stock

• 150ml red wine

• 150ml milk

• 1 tsp dried oregano

• 1 tsp dried rosemary

• 2 tbs oil

• Salt and pepper

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• fresh parsley

• grated Parmesan

THE HOW

• Blitz the onion, garlic, celery and carrot in a food processor with the oil if you need some liquid

• Sauté the resulting veg mixture on a high heat until the onions being to go more yellow about 5 mins (add the rest of the oil as required)

• Add a pinch of salt

• Add the bacon and continue to sauté (3 mins)

• Add the beef and cook for about 5 mins

• Add in the wine and keeping on a high heat wait for the liquid to cook off (7 mins)

• Blitz the tomatoes, using the stock if you need some liquid

• Add the tomatoes, stock, milk, rosemary, oregano and a couple of grinds of pepper to the pan.

• After 5 mins turn down the heat to simmer for at least and hour, but up to 4. Keep uncovered until the sauce thickens

• Eat with pasta, vegetables or use in a lasagna or cannelloni

THE POSH BIT

• Serve with fresh chopped parsley and shaved Parmesan