Cook Today Eat Tomorrow

Bolognese Sauce

1tbsp vegetable oil

15g butter

1 large onion, finely chopped

1 large stick of celery, chopped

1 clove garlic, crushed

250g carrots, diced

350g lean minced beef

Salt and freshly ground black pepper

250ml red wine

350g tinned, chopped tomatoes

2tbsp tomato puree, mixed with 250ml water

Freshly grated nutmeg

1 tbsp fresh Thyme, chopped

Method

Heat the oil and butter over a moderate heat, add the onion and cook until it becomes translucent. Add the garlic, carrot and celery, cook for a further 2 minutes stirring to coat all the vegetables.

Add the minced beef and stir constantly until the meat is browned. Season with salt, pepper and about 1/2tsp nutmeg.

Add the wine and let it simmer until it has evaporated. Add the tomato puree liquid and tinned tomatoes and bring to the boil. Turn down the heat and simmer gently for 3 hours, stirring frequently. Add a little water if necessary.

The final sauce should have hardly any liquid left at the end of cooking.

Eat immediately or cool completely before refrigerating for the next day.

To serve

Serve hot with 700g cooked pasta and sprinkle with Parmesan cheese.