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Beef Bolognese Recipe
2 cloves of garlic.
1 onion minced
2 med carrots finely minced
2 stalks of minced celery
2 sprigs of fresh rosemary.
6 slices of bacon. You can omit bacon or substitute with ground veal or ground pork
1lb ground beef or Impossible Meat
6-7oz red wine.
2 tbs. tomato paste
2 14oz tin cans of plum tomatoes.
Extra Virgin Olive Oil
Salt and Pepper
Method (this can be done as vegetarian version as well)
- Preheat the casserole pan
- Peel and finely chop the garlic and onions, carrots and celery pick and finely chop the rosemary, then finely slice the bacon
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, and cook for about 5 minutes stirring frequently
- Add garlic, carrots, celery and onions and cook for 5 minutes, or until softened, stirring occasionally
- Add the minced beef, breaking it apart with the back of a spoon, season with salt and pepper then cook for 2 to 3 minutes, or until starting to brown
- Add tomato paste and cook for couple of minutes and pour in the wine. Leave to bubble and cook away then add to the pan plum tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid reduce to simmer for 30 min. or until reaches desired consistency stirring occasionally – if it looks a little dry at this stage, add a splash of water or stock if you prefer to help it along. Adjust seasoning if needed.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.