Nigel Slater's pasta bolognese

• μερίδες: 4 servings
• χρόνος ενεργούς προετοιμασίας: 30 minutes
• συνολικός χρόνος: 2 hours 30 minutes

Υλικά

50g/1¾ oz butter

70g/2½ oz pancetta

1 onion, finely chopped

2 cloves garlic, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

2 large mushrooms, finely chopped

2 bay leaves

400g/14oz beef mince

200ml/7fl oz whole milk

220ml/7¾fl oz crushed tomatoes or passata

200ml/7fl oz red wine

200ml/7fl oz vegetable stock

pinch freshly ground nutmeg

pasta, such as spaghetti or tagliatelle, cooked according to packet instructions

grated parmesan cheese, to serve

Οδηγίες

Melt the butter in a heavy-based pan, then stir in the pancetta and let it cook for 4-5 minutes, without colouring much. Add the onion, garlic, carrot, celery, mushrooms and bay leaves, stirring well. Leave to cook for 8-10 minutes over a medium heat, stirring frequently, until the vegetables are tender.

Turn up the heat and tip in the minced beef, breaking it up well with a wooden spoon. Leave to cook without stirring for 3-4 minutes, or until the bottom is browned, then stir again and cook for a further 3-4 minutes, or until golden-brown all over and cooked through.

Pour in the milk a bit at a time, then mix in the tomatoes, red wine, vegetable stock, nutmeg and season with salt and freshly ground black pepper freshly ground black pepper. Bring to the boil, then reduce the heat to a gentle simmer. Partially cover the pan with a lid and leave to simmer for 1 hour 30 minutes, stirring occasionally.

To serve, season to taste with salt and freshly ground black pepper, then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve.