Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 90 minutes
Ingredients (1/2 litres of sauce) :Method: Begin by chopping the carrots, onion and celery as finely as possible. By chopping finely it allow s all the flavours to be released into the bolognese.
Then take the garlic cloves (you can use as much or as little as you like), crush them with the back of your knife and then slice them finely.
Once sliced, add a little salt to the slices. Using the back of your knife again, mash it into a paste.
Next, add a generous amount of olive oil to a large saucepan or stove-top casserole.
Over a low heat add the carrots, celery, garlic and onion. By cooking down slowly, without colour, it allows the natural sweetness in the carrot to come out.
Add the beef and cook with the vegetables to render the fat out of it. If there is excess fat, you can simply pour it off and then proceed to make your bolognese.
Seal off the mince – by doing this you evaporate off all the water, which intensifies the flavour of the beef. Work the beef by stirring it thoroughly, lifting the meat to break down all the lumps for a smooth sauce.
Add the red wine (this is optional) and evaporate off. Add the tinned tomato and passata and the Beef Knorr Stock Pot and evaporate off.
Bring back to the boil and add a couple of bay leaves and a few sprigs of thyme.
Let the sauce cook for 1 ½ -2 hours, slowly, with the lid on.
Meanwhile put the pasta in a pan of water and heat for 10-15 minutes until the pasta is cooked.
While the pasta is cooking it's back to the bolognese.
Once the bolognese is cooked, discard the thyme and bay leaves. These have released all their flavour and are no longer needed.
Your bolognese is now ready to finish by grating the chocolate in and adding the chopped chilli.
Fry the cherry tomatoes in a little olive oil and add to sauce.
To serve top with the fresh basil and finish with parmesan cheese.