Nick Honeyman's Bolognese
Ingredients
- ½ onion, finely diced
- 1x stick celery, finely diced
- 150g - 200g 100% NZ __pork mince
- 2 cloves garlic, finely chopped
- 2 sprigs thyme, finely chopped
- ½ sprig rosemary, finely chopped
- 1x bay leaf
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- ⅓ tbsp brown sugar
- ½ tsp butter
- 1 tbsp tomato paste
- ½ cup red wine
- 1x tin chopped, peeled tomatoes
- 100g prosciutto
- ½ cup shredded basil leaves
- 2 tbsp shaved parmesan cheese (for garnish)
Method
Step 1
- Sauté onions, celery and prosciutto in butter for 10 minutes.
- Add garlic, thyme, rosemary and bay leaf.
- Sauté for a further 2 minutes.
- Add tomato paste and cook out for 2 minutes.
- Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.
Step 2
- Add tomatoes, Worcestershire sauce, brown sugar, beef stock and bring to simmer.
- In a separate pan brown mince on high heat. When cooked add to tomato base.
- Cook out for 15 - 20 minutes, stirring frequently and season to taste with salt and pepper.
Step 3
- 2 minutes before serving, finish with shredded basil.
- Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).
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