Bolognese

• 1 onion, finely chopped
• 1 stick celery, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp oil
• 400g minced beef
• 100g pancetta chopped (could use bacon, but chop finely or even blend)
• 2 tsp flour
• 1/2 cup white wine
• s+p
• freshly grated nutmeg
• 2 cups veal or chicken stock
• 4 ripe tomatoes, peeled, seeded and chopped (or could use 400gram tin toms)
• 2 Tbsp tom paste
• 1 large sprig thyme
• 1 bay leaf

Saute onion, garlic, celery until soft. Add mince and pancetta and fry on medium until the mince breaks up. Sprinkle in flour, then stir well.  Add wine, s+p + nutmeg. Increase heat and boil to evaporate liquid. Add stock, tomatoes, tom paste and herbs. Reduce heat and simmer for 1 hour (or until reduced down and looks like bolognese!)

Serves 4.

Note: I double the recipe, as it freezes really well. If you do this cook for a couple of hours.

Source: Stephanie Alexander Cookbook.