BOLONAISE SAUCE ON PASTA

INGREDIENTS:
2 Tbls butter
1 Tbls olive oil
1 Carrot
2 stalks celery
1 onion
1 pkt streaky bacon ?
500 g minced beef
1 can chopped tomatoes ?
2 bay leaves ?
Salt and pepper
2 cloves crushed garlic
400 g mushrooms
600 ml beef stock
2 Tbls double cream
¾ tsp tomato purée
Thyme
Oregon
500 g tagliatelle, cooked

METHOD:

Gently melt butter and oil.
Add chopped carrot ?, onion, celery, bacon ?, bay leaves ? gently cook
until golden.
Add minced meat and garlic. Adjust seasoning. Cook until meat browns.
Add wine ? , reduce liquid. Add mushrooms ?, thyme and oregano ?.
Blend purée with stock, then add to the pot. Cover and simmer for 2 hours.
Slow cook.
Remove from heat, remove bay leaves ?, add 2 Tbls of cream .
Stir well.

Serve hot with pasta or fresh garlic bread.

Comments

comments