Tommy's Special Oven-baked Bolognese
Over a year ago
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Ingredients
- 2 onion
- 3 celery sticks
- 2 Large Carrots
- 4-5 Garlic Cloves
- 1kg Good minced beef
- 3 Bacon Rashers. Chopped
- 3 Mini Chorizo (chopped)
- Big splash milk
- Glass White wine
- 2 Knorr liquid beef stock
- Good splurge Tomato puree
- 8 vine ripened tomatoes
- 1 can/carton Tomato pulp (chopped and sieved)
- Few big dashes Worcestershire sauce
- Loads of Basil
- Loads of oregano
- Few crunches of Black pepper
Accompaniment
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Description
A deep, rich meaty Bolognese honed over the years with a lot of trial and error. Works really well for serving in regular Spaghetti form or in a Lasagne.
Method
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1
Preheat the oven to 180.
Chop the onion celery and carrot and gently soften in olive oil in a large ovenproof dish on the hob for about 5-6 minutes.
Chop the garlic and add that in for a further 1-2 mins before turning the heat up and adding the beef, chopped bacon and chorizo.
As soon as the pink has gone from the beef turn the heat right down and add the milk, stirring it in to the beef (this will keep it soft).
Add the beef stock and white wine and stir it all in and then add all the rest of the ingredients.
Bung it in the oven for about an hour with a lid on, and then about 45mins to 1 hour with the lid off (depending on how much of a rush you are in and how liquid you like the sauce!)
15 mins before the end finely chop 4 garlic cloves, mix with butter and parsely and spread into a part cooked ciabatta before baking it.
Sit down and eat until a proud food-baby appears :)
Chef's Tips
Don't be shy with the herbs - I use pretty much a whole living pot of basil (small one) and quite a lot of dried rosemary. I add quite a bit of black pepper but no salt (because the bacon has enough for me). You can always adjust the seasoning to taste towards the end of the cooking period.
If you use the sauce for spaghetti it works really well with the brown/white mixed spaghetti as it is quite a meaty sauce and the more dense pasta really holds it up well.
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