Ingredients:
50g Butter
80g Cubed Pancetta
1 Onion 1, chopped
2 Cloves Garlic, peeled and chopped
1 Carrot, chopped
2 Stalks Celery, chopped
2 Large Field Mushrooms, chopped
2 Bay Leaves
450-500g Minced Beef (try healthy options - less fat)
200ml Passata
100ml Red Wine (just use the leftovers from the night before)
300ml Beef Stock (I use the Knorr 8 pack jelly-type stocks)
2 heaped spoons of cream
Salt and Pepper
Pasta/spaghetti of choice - 250g easily feeds our family serving 40p approx
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Preparation:
1. Melt butter on low heat in a frying pan. Add pancetta and cook slowly for 5-7min
2. Add onion and garlic and stir in. Don't cook so high that onions brown.
3. Stir in carrot and celery.
4. Add mushrooms and bay leaves to pan. Cook for 10min, stirring frequently.
5. Turn up heat to medium high. Add mince. Break up and then brown meat.
6. Add passata, wine, stock, and salt and pepper. Bring to boil.
7. Reduce heat until bubbling/simmering gently. Partially cover with lid and cook for 1 - 1 1/2 hours. Check sauce doesn't get dry. Add extra water/stock where necessary. Stir now and then.
8. Add the cream a bit at a time, always stirring, 15 min before serving.
9. Check the seasoning and serve.
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