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Thursday, October 27, 2016

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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