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Bolognese
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.