Pappardelle alla Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2 tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

3 garlic cloves, peeled & crushed

600g lean minced steak

125g button mushrooms, sliced

300ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

Salt & freshly ground pepper

100ml double cream

450g pappardelle, cooked as per packet instructions

Freshly grated parmesan, to serve

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese.