Serves 4-5 | Prep Time 10 min | Total Time 120 min
A classic and comforting Bolognese is a staple meal in our home, particularly on cosy weekends. This one's adapted from the infamous Marco Pierre White recipe.
Ingredients
1 large white onion, quartered
2 medium carrots
2-3 sticks of celery
500g beef mince
1-2 beef stock pots
175ml (1 generous glass) red wine
2 tins of chopped tomatoes
1/2 pack of fresh basil
400-500g pasta of your choice
Recipe
Roughly chop the onion, carrots and celery, and blitz in a food processor until finely sliced.
Heat a glug of olive oil in a large pan, and gently fry the vegetables for 10 minutes until turning golden.
Add the beef mince to the pan, making sure to break it down with a spatula or wooden spoon. Fry until brown.
Add the red wine and boil for two minutes, then add the two tins of chopped tomatoes. Rinse the tins with a little water and add this to the pan.
Throw in the stock pots and give it a stir. Boil, then reduce the heat and simmer with a lid on for 1.5 - 2 hours (the longer, the better).
Chop the fresh basil and mix into the sauce.
Cook your pasta of choice according to the pack instructions. We used tagliatelle here.
If the sauce is looking a bit dry, scoop out some of the starchy pasta water using a ladle or cup, and mix it into the sauce.
Drain the pasta, placing it back into the saucepan. Ladle in some of the sauce and mix to coat the pasta.
Serve in bowls with more of the sauce, and garnish with parmesan or more basil.
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