Proper Bolognese

If you put in a little time, this is a great winter meal. For something more substantial, check out the variation after the recipe.

Ingredients

1 tablespoon butter
1 tablespoon oil
3 rashers of streaky bacon
1 medium onion very finely minced
2 sticks of celery very finely minced
1 teaspoon finely minced garlic
1 small bunch parsely finely minced
1 medium carrot grated
1 fresh bratwurst sausage broken up into small chunks
750 grams minced beef
1/2 teaspoon dried thyme
1/2 cup red wine
220 grams tomato paste
2 cups boiling water



Over a medium-low heat, melt the butter with the oil, add the finely diced streaky bacon and sweat the onion, celery, garlic parsely and carrot for about 10 minutes or until soft without colouring the onions.

Add the bratwurst to the vegetable mix and cook for a futher 2 or three minutes, breaking up the bratwurst with the back of a wooden spoon and mixing it in. Add in the minced beef and brown. Add in the dried thyme and the red wine and continue to cook stiring until the wine has evaporated. Add the tomato paste and 2 cups of boiling water.

Simmer over low heat for at least two hours. Serve over fresh pasta such as taglatelli with plenty of grated parmesan cheese and bread like chiabatta.

Variation.

1 lamb leg chop per person

Dust the chop lightly in flour and fry in enough butter to brown both sides. Remove from the heat and reserve. Use the drippings to cook the vegetable mix and continue with as above. Before adding the tomato paste, layer the chops at the bottom of the dish and put the mince on top and continue as above.

When serving reserve the chops and serve as a second course with a baked gnochi,