Spagetti Bolognaise | Cooking with Wine

Spaghetti Bolognaise

 1 small celery stick

 1medium Spanish onion

1 medium carrot

2 large garlic cloves

2 tbsp olive oil

25g butter

500g minced beef

1 tbsp plain flour

3 tbsp tomato pureé

150ml beef stock

150ml red wine

400g can chopped tomatoes

nutmeg

salt

pepper

500g pasta

fresh parmesan

1. 

Pull off and discard any tough strings from the back off the celery stick. Using a chefs knife, finely chop the celery, onion and carrot crush the garlic in a  garlic press

2. 

Pour the oil into a 2.5-litre pan then add the butter. Put the pan over medium heat, and leave it until the butter melts and foams. Turn the heat down to low.

3.

add the celery onion carrot and garlic to the oil and butter and cook over low heat stirring constantly for about 5 minutes or until softened but not browned

4.

Add the meat to the softened vegetables break it up with a wooden spoon then cook until it loses its redness stirring frequently sprinkle in the flour and stir in well

5.

Add the tomato puree, beef-stock,, red wine and tomatoes using nutmeg grater held over the pan, add about 5 gratings of fresh nutmeg. Add salt and pepper.

6.

Bring to the boil stirring constantly then reduce the heat to very low so that the mixture is just simmering. Partially cover the pan making sure steam can still escape

7.

Cook the sauce fora bout 1 hour stirring every 15 minutes or so to check the sauce isn't sticking. If it is, add a little water and stir well. 

8.

When ready the sauce will be thick and glossy, taste to check the seasoning. Keep the sauce warm and cook the pasta pour the sauce over the pasta and mix,