Suroviny
slanina
uzená, kvalitní
cibule
2
ks
střední
česnek
2
mrkev
2
ks
celer
2
olivový olej
oregano
2
sušené
hovězí maso mleté
500
g
lze nahradit i směsí věpřového a hovězího
rajčata
400
g
nasekaná, z plechovky
sůl
mořská
pepř
čerstvý
bazalka
1
svazek
čerstvá
parmazán
100
g
špagety
400
g
lze použít i penne
• Finely slice the bacon
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about technique,
just chop away until fine
• Place a large pan on a medium to high heat
• Add 2 lugs of olive oil, your sliced bacon and the oregano and cook and stir until the bacon is lightly golden
• Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured
• Stir in the minced meat breaking it up with your spoon and brown
• Add the tinned tomatoes
• Fill one of the empty tins with water and add to the pan
• Stir in a good pinch of salt and pepper
• Pick the basil leaves and place in the fridge for later
• Finely chop the basil stalks and stir into the pan
• Bring to the boil
• Turn the heat down and simmer with a lid on and slightly askew for 1 hour, stirring every now and again
• Take the lid off and cook for another 30 minutes, stirring occasionally
• Keep an eye on the sauce as it cooks, and if you think it’s starting to dry out, add a splash of water
• Remove the Bolognese sauce from the heat
• Finely grate the Parmesan and stir half into the sauce
• Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving
• Mix up, have a taste, and season with a little more salt and pepper if needed – congratulations! You now have a beautiful Bolognese sauce
• At this stage you can allow it to cool, bag it up and freeze it, or keep it warm while you cook your pasta