Gill's Bolognese
Gill cooked up this favourite family recipe on River Cottage Every Day
Prep 14mins Cook 2hrs Servs 6
Method
1. Heat the olive oil in a large casserole or saucepan over a medium heat. Add the pancetta or bacon and cook for 3-4 minutes, so the fat starts to run.
2. Add the onion, carrot, celery and garlic, reduce the heat a little and sweat the vegetables gently for about 10 minutes. Add the beef mince, increase the heat again, and cook, stirring, until the mince is broken down into little chunks and has completely lost any raw look.
3. Add the tomatoes, wine and bay leaf, then the sliced mushrooms. Stir well, bring to the boil, then reduce the heat and cook, uncovered, at a very gentle simmer, stirring every now and again, for at least 2 hours.
4. Season, then spoon over hot, freshly-cooked pasta. Scatter with grated cheese, trickle with a little oil and grind on plenty of black pepper before serving.
Ingredients
* 1 tbsp olive oil
* 250g pancetta or streaky bacon, cubed
* 1 onion, finely chopped
* 1 large carrot, finely chopped
* 2 stems celery, finely chopped
* 2 cloves garlic, finely chopped
* 1kg beef skirt, coarsely minced
* 2 tins chopped tomatoes
* 2 glasses red wine
* 1 bay leaf
* About 200g dark-gilled mushrooms, sliced
* Grated Parmesan, Cheddar or another hard, flavoursome cheese, to serve
* A little extra virgin olive oil, to serve
* Salt and freshly ground black pepper
This recipe is taken from...
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Pizza and Pasta
Immerse yourself in Italian cuisine, with a day of fresh, handmade pasta and pizza at the River Cottage Cookery School.
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