Bolognese sauce

Serves 4 - 6

1 tbsp olive oil

1 large onion finely chopped

1 large carrot finely, chopped

1 large stick celery, finely chopped

2 cloves garlic, finely chopped

4 rashers smoked, streaky bacon, chopped

500g minced beef

150ml red wine

2 x 400g tins chopped tomatoes

250g chestnut mushrooms, sliced

400ml beef stock

1 bay leaf

Salt & freshly ground black pepper

1. Heat the olive oil in a large pan over a low heat. Add the onion, carrot and celery, stir and cover and sweat for 5-10 minutes until the vegetables are soft but not coloured. Add the garlic and cook for a further 2 minutes. Add the bacon and stir occasionally until the bacon is cooked.

2. Add the mince and cook until browned. Turn up the heat, add the wine and cook until reduced by half. Add the mushrooms and cook for a further 3-4 minutes. Stir in the tomatoes, beef stock and bay leaf. Season with salt and pepper. Reduce heat to a low simmer and cook for 1 hour, stirring occasionally.

3. Serve with pasta of your choice, topped with a sprinkling of parmesan cheese.

(© DJB 2012)