Oh So Slow Spag Bol you know
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
- 500g premium minced beef
- 100g of bacon chopped
- 2 small carrots chopped not peeled
- 2 onions finely chopped
- 2 small stalks of celery, chopped
- 2 garlic cloves crushed skin removed
- 250g passata sieved tomatoes
- 1 teaspoon of tomato puree
- 1 x 400g tin chopped tomatoes
- 200ml beef stock
- 100ml red wine
- 10g butter
- 1 tablespoon olive oil
- 1/4 teaspoon Salt
- 1/2 teaspoon white pepper it tastes a lot better
Method
- STEP 1In a saucepan over a very low heat
- STEP 2Fry the bacon, onions, carrots, celery and garlic in the butter and oil for 15mins.
- STEP 3In a separate pan.
- STEP 4Brown the meat slowly on a low heat so it doesn't release its juices and stew
- STEP 5This is the key to a low fat and meaty taste
- STEP 6When it's browned, drain off the fat and water
- STEP 7And add to the 1st saucepan with the tomatoes, tomato puree, wine, stock and passata
- STEP 8Also the salt and white pepper. Give it a good stir
- STEP 9At this point a few quick pulses with a hand blender gives a real smooth texture (optional)
- STEP 10Turn up the heat and once it starts to bubble
- STEP 11Simmer on a low heat for 45 minutes stirring occasionally.
- STEP 12Add a little more stock or water if it looks like drying out.
- STEP 13Sprinkle a pinch of course black pepper over the sauce before serving
- STEP 14Serve with fresh pasta and grated parmesan
- STEP 15Tip
- STEP 16It is very important to brown the mince as instructed but in a separate pan then drain off the fat before adding to the mix
