traditional spaghetti bolognese

Ingredients

• 1 ounce butter
• 1 tablespoon olive oil
• 1 carrot
• 2 stalks celery
• 1 onion
• 4 ounces streaky bacon
• 1 lb hamburger or ground beef

• 1 (14 ounce) can chopped tomatoes
• 2 bay leaves
• salt
• fresh ground black pepper
• 2 cloves chopped garlic
• 4 ounces mushrooms
• 1/4 pint beef stock
• 1 glass red wine
• 2 tablespoons double cream
• 3/4 tablespoon tomato puree
• thyme
• oregano

Directions

1. 1

   Gently melt the butter & oil in a large pan which can be covered.

2. 2

   Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.

3. 3

   Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.

4. 4

   Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.

5. 5

   Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.

6. 6

   As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.

7. 7

   After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.