Spaghetti bolognese
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Main
Method
Heat the butter with the oil and saute the onion briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes. Next add the minced beef, crumbling it in the pot with a fork.
Add salt to taste, stir, and cook only until the meat has lost its raw red colour.
Add the wine, turn the heat up to medium-high, and cook, stirring occasionally, until all the wine has evaporated.
Turn the heat down to medium, add in the milk and the freshly grated nutmeg, and cook until the milk has evaporated, stirring every now and then. Next, add the chopped tomatoes and stir well. When the tomatoes have started to bubble, turn the heat down to the very lowest so that the sauce cooks at the gentlest simmer.
Cook uncovered for a minimum of 1½ hours (better still 2 or even 3), depending on how concentrated you like it, stirring occasionally. If it reduces too much add a little water and continue to cook. When it is finally cooked, taste and correct seasoning. It may be worthwhile to make at least twice the recipe.
Ingredients
45g butter
2 tbsp onion, finely chopped
3 tbsp extra virgin olive oil
2 tbsp celery, finely chopped
2 tbsp carrot, finely chopped
340g minced lean beef, preferably chuck or neck
salt
300ml dry white wine
120ml milk
pinch of nutmeg
1 tin Italian tomatoes, roughly chopped with their own juice
Method
Heat the butter with the oil and saute the onion briefly over medium heat until just translucent. Add the celery and carrot and cook gently for 2 minutes. Next add the minced beef, crumbling it in the pot with a fork.
Add salt to taste, stir, and cook only until the meat has lost its raw red colour.
Add the wine, turn the heat up to medium-high, and cook, stirring occasionally, until all the wine has evaporated.
Turn the heat down to medium, add in the milk and the freshly grated nutmeg, and cook until the milk has evaporated, stirring every now and then. Next, add the chopped tomatoes and stir well. When the tomatoes have started to bubble, turn the heat down to the very lowest so that the sauce cooks at the gentlest simmer.
Cook uncovered for a minimum of 1½ hours (better still 2 or even 3), depending on how concentrated you like it, stirring occasionally. If it reduces too much add a little water and continue to cook. When it is finally cooked, taste and correct seasoning. It may be worthwhile to make at least twice the recipe.
