Bolognese Sauce for Pasta
4 to 6 servings
30 ml olive oil
25 gr butter
4 rashers smoked bacon, rind removed and chopped
1 large onion, skinned and chopped
225 gr minced beef
2 garlic cloves skinned and grated
2 medium celery sticks chopped
2 medium carrots peeled and chopped
1 to 2 bay leafs
30 ml tomato puree or tomato sauce
150 ml dry white wine
150 ml beef stock
salt & freshly ground pepper
Heat the oil and butter in a saucepan and fry the bacon and chopped onion until soft.
Add the minced beef and cook for a further 5 to 6 minutes, stir constantly with fork to break up any lumps, until it is just browned.
Add the garlic, celery, carrot and bay leaf and cook, stirring for a further 2 to 3 minutes.
Stir in the tomato puree/sauce, wine, stock and seasoning. Bring to the boil, then cover and simmer gently for 1 - 1 ½ hours, stirring occasionally.
Discard the bay leaf.
Taste and adjust seasoning before serving hot with freshly cooked pasta.
Note: Any left over freezes well. Diane