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Bolognese Recipe:

Ingredients:

1kg mince

2 finely chopped onions

2 finely chopped sticks of celery

2 cloves of garlic crushed

2 oxo beef stock cubes

2 bay leaves

2 x 400g tins of chopped tomatoes

200ml red wine (optional)

2 tablespoons of olive oil

Sea Salt and pepper to taste (a large pinch of each approx)

A large handful of fresh basil leaves torn into small bits

Method:

Heat the olive oil in a very large saucepan. Add the chopped onions and cook for 8-10 mins on medium to high heat stirring occasionally. After 5 mins add the chopped celery and then the crushed garlic.

Add all the mince and stir occasionally until it’s browned all over, you may need to turn up the heat a little.

Once all the mince is browned, add salt and pepper and add the stock cubes to 200ml of boiling water, once they have melted, add them to the mince.

Add the bay leaves, tinned tomatoes, red wine if using and torn basil leaves.

Stir and bring to a boil. Once boiling simmer on low heat for 2-3 hours, I use the simmering oven of the Aga for this.