Wow, sorry, I was busy booking a holiday and stuff last night (I know that’s a terrible excuse) so I’ve had to wait til lunchtime at work to post my latest recipe post.
I actually edit this one myself, because I am a fussy eater(!) so yeah I have put my alternatives in here too in blue!
I’ll add a photo later because I’m actually making this tonight!
Generous knob of butter
100g bacon, finely diced
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
250g minced beef
150ml dry white wine
400ml tin plum tomatoes
1 bell pepper, finely diced (or 2 halfs of different colours)
Melt the butter in a large saucepan (or I use a wok) set over a gentle heat.
Add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.
Here’s where I note that I use mushrooms and peppers because I don’t like either onion or celery… but it works pretty much the same way, I add peppers last…
Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season and let it cook for another 5 minutes.
Pour in the wine and the tomatoes and stir well. Simmer until the meat is very tender. (Some people do this for HOURS it’s up to you I guess, but I find 30 mins is about all the time I have to cook it in) Check on it occasionally, and top up with a little water if it seems too dry, although this probably won’t be necessary. Serve with tagliatelle and grated Parmesan cheese.