Bolognese

A rich meat sauce is a must for your cooking repertoire. Fast and easy but it tastes like it’s been cooking for hours. I like to sneak in a bit of cream at the end which adds a touch of richness and viscosity to the sauce. Serve it with your favourite pasta or use it as the sauce for an epic lasagna bolognese. We toss the hot pasta with about about of sauce to coat and then add a bit more to each serving topped with some freshly grated cheese. Sauce can be made ahead and frozen.

1-1.5 pounds lean ground beef

2 carrots finely chopped

1 celery stalk finely chopped

1 small or 1/2 medium onion chopped

2-3 cloves garlic

1 tbsp olive oil

2 tsp kosher salt

2 tbsp dried oregano

1/4 tsp chilli flakes

2 bay leaves (fresh or dried)

1 28 oz. can crushed tomatoes

1/2 cup red wine

1/2 cup beef stock

1 tsp sugar

1/4 cup heavy cream (optional)

In large pot or Dutch oven on medium heat, brown ground beef with 1 tsp of salt & 1 tbsp oregano. Remove beef from pot And drain any excess oil and set aside. Heat olive oil and add chopped onion, carrots, celery and garlic and sauté for about 8 minutes until they are soft and onions are slightly translucent. Return beef to pot and add remaining seasoning, tomatoes, wine, stock and sugar. Cover and simmer on low heat for 45 minutes.

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