HOW TO MAKE A BOLOGNESE SAUCE

Here is an adaptation of Italy’s most popular pasta sauce. In this recipe lamb mince is suggested instead of the traditional beef mince.

(Serves six. Prep and cooking time: 40 minutes)

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500 g lamb mince

Splash of olive oil

1 large onion, finely chopped

1 large carrot, peeled and finely cubed

1 garlic clove, peeled and crushed

1 large glass of red wine

400 g can chopped tomatoes

Pinch of herbes de Provence

Dash of Worcestershire sauce

1 tbsp of tomato puree

5-6 medium mushrooms, chopped

1 beef stock cube, dissolved in 100 ml of hot water

Heat the olive oil in a thick-bottomed saucepan over a medium heat. Add the onion and carrot and cook gently for 5 minutes, or until the onion is translucent and the carrot softened. Add the garlic and cook for a further minute.

Meanwhile, add the mince to a hot frying pan and turn it quickly with two wooden spoons or spatulas. Brown until there is no visible raw meat. Drain the fat from the meat into a dish and set aside.

Add the browned mince to the pan of softened vegetables. Add all the other ingredients and heat until bubbling. Turn down to a simmer and cook with the lid off for 30 minutes, stirring occasionally. If the sauce becomes too thick add a splash of water. Season with salt and pepper to taste.

Ladle onto cooked spaghetti and sprinkle with grated Parmesan.

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