Bolognese
INGREDIENTS
- 3 tbsp olive oil
- 4 cloves garlic, finely sliced
- 1 red onion, chopped
- 3 carrots, chopped
- 3 stalk celery, chopped
- 3 lbs meatloaf mix
- 1 cup red wine
- 3 (28-ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1 cup full fat milk or cream
DIRECTIONS
Heat a large saucepan with olive oil over medium heat.
Add the onions to the pan. Cook until translucent. Then add the garlic and cook for 5 mins.
When the onions begins to look glossy, add carrots and celery cooking another 5 mins.
Add 1/2 a cup of red wine. Simmer until the alcohol has burned off.
Next add the meat, breaking it up and cook until all the pink is gone and the liquid has mostly evaporated, about 10 minutes.
Then add the rest of the wine, cooking down until the alcohol has cooked off.
Next add the canned crushed tomatoes, salt and pepper, and simmer for an hour.
If you need, add hot water so the mince doesn’t stick. Ideally a good bolognese should cook for 4-5 hours on a light simmer and water added when needed.
