Bolognese can be a thing of beauty if good ingredients are used plus a little love care and attention when making it. This recipe is head and shoulders above your classic ‘Student Staple’ and also manages to get vegetables in the mix which makes it good for you and the kids too!
- For frying: extra-virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, diced
- 1 stick celery, diced
- 100 gm smoky bacon, diced
- Pinch of sea salt
- 1200 gm ground wagyu beef for braising
- 500 ml full-bodied red wine
- 600 gm tinned whole Italian tomatoes, roughly chopped
- 2 sprigs fresh thyme & one sprig rosemary tied around a small piece of celery
- Heat the little olive oil in a thick-bottomed saucepan (that can go in the oven). Add the onion, garlic, carrot, celery, bacon, and a little sea salt and cook for 15 minutes over medium heat, stirring occasionally – the vegetables should be caramelized but not burnt. Add the Ground and a little extra salt and cook for 5 minutes, stirring, to colour the mince well. Add the red wine and bring to the boil, then simmer until reduced by a quarter. Add the tomatoes and place the pan with a lid in the oven with the herbs and celery at 140 celsius for 3-4 hours and allow to braise slowly.
- Remove the celery & herb stick, skim any fat from the surface, and season if required
Herbs tied around celery
- Serve with fresh Spaghetti or Tagliatelle topped with grated parmesan and chopped parsley or make a delicious Lasagne