Bolognese

Method

1. 01

   Peel and finely dice the onion and garlic. Trim, rinse and finely dice the carrots and celery. Heat 1 tbsp clarified butter in a large non-stick pan and fry the vegetables over a medium heat for about 10 minutes. Remove and set aside.

2. 02

   Add the remaining clarified butter to the hot pan. Fry the mince over a high heat until browned and well caramelised (about 15 minutes), breaking it up with a spatula so it stays crumbly. Season with a large pinch of sugar, stir in the tomato purée and fry for another 3 minutes.

3. 03

   Add the fried vegetables, the bay leaves and the rinsed thyme sprigs and season with paprika and pepper.

4. 04

   Add the bacon rind, the tomatoes with their juice and the wine, and simmer, stirring, until the liquid has evaporated. Pour in the stock and simmer gently for 1.5 to 2 hours. Stir occasionally and add a little tomato juice if the sauce becomes too thick. At the end add enough tomato juice to give the sauce the right consistency.

5. 05

   Remove the bay leaves, thyme sprigs and bacon rind. Stir the Bolognese well and add a splash of milk or cream if you like - this makes it smoother and milder. Season to taste with salt, pepper and sugar.