Meat Sauce (Ragù Alla Bolognese)

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Michael Dawson

800g mixed beef/pork mince

75g bacon. Finely chopped

2 small onions

1 large carrot

3 to 5 cloves of garlic

400g tomatoes

250 ml red wine

100 ml milk

1 pinch of cinnamon

1 bay leaf

Lots of oregano and thyme

Some freshly grated nutmeg

2 tsp light Soy sauce - Kikkoman brand

Beef stock to cover

Salt+pepper

Heat some butter in a dutch oven and add finely minced onion, carrot, garlic and celery. Let fry while you prepare the meat.

Fry of the bacon until nicely browned, and add to the vegetables. Start browing the minced meat in small batches until very browned. A teflon pan will not do, and don't overcrowd the pan. Add milk to meat and vegetables and let reduce until almost gone. Deglaze the meat pan with the red wine when your done and pour this over the meat, milk and vegetables. Let boil until almost reduced completely.

Add in cinnamon, bay leaf, soy sauce and enough beef stock to cover. Let this simmer for hours, at least 2 in my book, but 3 to 5 is even better.

Add oregano, thyme and nutmeg. Salt and pepper (lots of pepper), and if you like, a dash of red wine vinegar to liven things up a bit.

Served with pappardelle, grana padano and parsley.

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