Pasta bolognese recipe
Nigel Slater's pasta bolognese Make a big batch of Nigel's classic bolognese recipe and stash half in the freezer for a quick pasta supper. 50g/1¾ oz butter70g/2½ oz pancetta1 onion, finely chopped2 cloves garlic, finely chopped1 carrot, finely chopped2 celery stalks, finely chopped2 large mushrooms, finely chopped2 bay leaves400g/14oz beef mince200ml/7fl oz whole milk 220ml/7¾fl oz crushed tomatoes or passata200ml/7fl oz red wine200ml/7fl oz vegetable stockpinch freshly ground nutmegpasta, such as spaghetti or tagliatelle, cooked according to packet instructionsgrated parmesan cheese, to serve 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 Method 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. 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. 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. 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. 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. 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.