Bolognese

Ingredients (servesServes 4 - 6)

  • 200g minced beef
  • 200g minced veal
  • 3 tablespoons extra Virgin Olive Oil
  • 1 small carrot, diced fine
  • 1 small onion, diced fine
  • 1 centre rib celery, diced fine
  • 1/2 cup chatel white wine
  • 1 can ( 400g) tomatoes.
  • Himalayan Pink Salt
  • a pinch of PGF organic black pepper in grinder
  • 500g Alica pasta your choice and boil according to package directions

Directions

  • Cook the beef and veal in a heavy 4 quart Dutch oven over low heat; stirring to break up the meat into small pieces. Cook until the meat is a uniform grayish color. Transfer to a bowl.
  • Increase heat to medium; add the oil. Add the carrot, onion and celery, stirring until the vegetables are softened, about 5 minutes. Add the wine and boil until the liquid is reduced to 2 tablespoons.
  • Return the meat to the pan; add the tomatoes and their liquid, stirring to break them up. Bring to a simmer. Adjust the heat so only one or two bubbles rise to the surface at a time. (Long, slow cooking is essential.) Cook, stirring occasionally - then more frequently as the sauce thickens - until the sauce is very thick; about 2 to 2 1/2 hours. Adding salt and pepper about half-way through the cooking time.
  • 4. Taste and adjust seasoning. Mix well with pasta in a pan.
 

Products for this recipe

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Rock Salt with Grinder - Himalayan Salt -
Organic Black Pepper with Grinder 100 g

Organic Black Pepper with Grinder 100 g

Organic Black Pepper with Grinder

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