Spaghetti Bolognese
Ingredients
- 750g bone in brisket of beef
- 750g good quality butchers mince
- 2 tablespoons cooking oil
- 4 rashers streaky dry cure bacon, chopped
- 1 stick celery, small dice
- 1 carrot, small dice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato puree
- 200ml red wine
- 1 400g can chopped tomatoes
- 1 beef stock cube dissolved in 250ml boiling water
- 500g dried spaghetti
- parmesan to serve
Method
Heat a tablespoon of the oil in a pan until smoking hot. Season the brisket with salt and add to the pan. Seal all over and transfer to a casserole dish.
Heat the remaining oil and add the bacon. Cook until soft and golden and transfer the bacon to the casserole.
Cook the vegetables in the remaining fat until soft and then add the mince. Cook to seal off and add the tomato puree. Cook for a minute and add the wine. Bring to the boil and simmer for 5 minutes.
Transfer to the casserole with the tomatoes and stock and place a lid on. You could do this in the slow cooker.
Place in a 140oc oven and cook for about 3 hours or until the brisket is fork tender. Rest for 10 minutes.
Cook the spaghetti.
Shred the meat from the brisket and return to the casserole.
Check seasoning. When spaghetti is drained mix into the meat and serve with parmesan.
