Oh So Slow Spag Bol you know
Member recipe

Oh So Slow Spag Bol you know

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Serves 6

A great Bolognese Sauce. I hope you think the time and effort to refine and produce the finished product was worth it, enjoy the sauce with spaghetti or Lasagna

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  • 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


    1. In a saucepan over a very low heat Fry the bacon, onions, carrots, celery and garlic in the butter and oil for 15mins.
    2. In a separate pan. Brown the meat slowly on a low heat so it doesn't release its juices and stew This is the key to a low fat and meaty taste
    3. When it's browned, drain off the fat and water And add to the 1st saucepan with the tomatoes, tomato puree, wine, stock and passata Also the salt and white pepper. Give it a good stir
    4. At this point a few quick pulses with a hand blender gives a real smooth texture (optional)
    5. Turn up the heat and once it starts to bubble Simmer on a low heat for 45 minutes stirring occasionally.
    6. Add a little more stock or water if it looks like drying out. Sprinkle a pinch of course black pepper over the sauce before serving Serve with fresh pasta and grated parmesan
    7. Tip It is very important to brown the mince as instructed but in a separate pan then drain off the fat before adding to the mix

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