This is the bolognese sauce that goes into lasagne, or any other kind of pasta. There are many versions of this sauce, this is based on more than one recipe.
- 1 onion, chopped
- 1 stick of celery, chopped
- 1 large carrot, chopped
- 250g beef mince
- 50g pancetta or other bacon, ham, lardon etc
- 1 can of chopped tomatoes, pureed
- 200ml white wine
- 1 glass of ‘marigold’ stock
- 1 bayleaf
- salt and pepper
- Chop the pancetta, or other bacon, and fry gently in a little butter
- Chop and add the onion, celery and carrot, and continue to fry gently, until everything is browned.
- Add the beef mince, and stir so that it is browned evenly.
- Add the tomato and the white wine, and season with salt, pepper, nutmeg, and add the bayleaf.
- Add the stock, bring to the boil, cover and simmer for at least 40 minutes. The longer the better.
I prefer to make this the night before, so that the flavour develops.