• 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.

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