Whether layered in a lasagne, tossed through pasta or slathered across toast, an excellent bolognese sauce recipe is essential part of any cook’s repertoire.
- 1kg of ground grass fed beef (or a mix of grass-fed beef and free-range pork mince)
- 2 large brown onion, finely diced
- 4 cloves of garlic, crushed
- 1 medium carrot, finely chopped
- 1 rib of celery, finely chopped
- 2 tablespoons of tomato paste
- 250ml of red wine
- 1 x 400g can of crushed tomatoes
- 250ml of The Stock Merchant Beef Stock or Beef Bone Broth
- 125ml of milk
- 1 bay leaf
- Heat a good glug of olive oil in a medium saucepan. Sweat the onion, celery and garlic until translucent.
- Add the garlic and stir continuously for one minute. Add the tomato paste and wine, and toss about the pan for about three to four minutes.
- Add in the ground meat and break apart with a wooden spoon. Toss around in the pan to brown.
- Pour in the stock and crushed tomatoes along with the bay leaf. Bring to the boil then reduce the heat to very low and allow to simmer, partially covered, for 45 minutes. Stir occasionally.
- Add the milk to the pan and simmer for a further fifteen minutes, stirring until it has all been absorbed into the sauce. Season with salt and pepper.
- Serve with cooked tagliatelle noodles and plenty of freshly grated Parmigiano-Reggiano cheese.