Mighty Meaty Bolognese

I regularly cook and eat dishes suitable for pescetarians or vegetarians. My other half does eat meat and every now and again I’ll cook him some dinner involving meat, firstly because I’m nice like that and secondly so that I can try cooking some dishes that I wouldn’t usually try. This week I made Bolognese sauce, something for my other half to have on a winters night with rice, pasta or a Jacket Potato, so this is versatile.

I had thought I’d purchased all the ingredients, all it seemed apart from the mince. However I worked out a solution, not the cheapest, however if you have run out of mince.. use a couple of meaty burger!

2 rashers of bacon
100g of liver
1 clove garlic
1/2 onion
1 carrot
1 celery
350g of lean mince beef
1 wine glass of red wine
2 tblsp tomato puree
300ml chicken stock
1tsp Parsley
1tsp Thyme

Finely chop the bacon and liver. For me the liver was pretty squeamish to cut through, from speaking to other meat eaters this seems to be quite normal. Once the meat is roughly chopped I added it to a blender to combine.

Next  chop the garlic, onion, celery and carrot and heat the oil in a medium-sized saucepan. Make sure it’s large enough to hold all of your Bolognese, otherwise you’ll come unstuck in the next 5mins.
Add all of the veg to the pan and cook until it starts to soften. Then add the liver, bacon and mince, or burgers in my case.
Cook for a further 2 mins, now add in a generous glass of red wine and add in the puree, stir well.

Finally before you head off to have a glass of red for yourself add the chicken stock and herbs and set your hob to simmer the sauce  gently 1 hour.

This makes 4 portions, I have frozen 3, so if you want more, simply double the quantity.


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