Heat half the butter in a large non-stick pot (that has a lid) and add the spec; cook for a very short time until just rendered. Add the onion, carrot and celery, and cook for 10 minutes or until softened. Then add the anchovies, and stir through.

Increase the heat and add the remaining butter and the mince, Break up the mince as it cooks through to eliminate any large lumps forming.

Add beef stock, tomatoes, tomato paste, wine, thyme and Worcestershire sauce. Salt and pepper to taste.

Put the lid on and bring to the boil. And then lower the heat to a very gentle simmer. Cook for at least four hours with an occasional stir. Increase the heat and remove the lid for the last half an hour of cooking to reduce the liquids down to the correct consistency.

Serve over al dente No1 Spaghetti (thinnest), and sprinkle with fresh parmesan.

 

Will do six people.

 

INGREDIENTS:

Traditional Bolognese

100g butter

250g speck trimmed and cut into ½cm cubes

6 anchovy fillets chopped finely

4 spring onions chopped finely

2 medium carrots diced finely

3 sticks celery trimmed and diced finely

750g home minced beef or 5 star beef mince

1½ cups beef stock

400g can diced tomatoes

1 tub salt reduced tomato paste

1 tsp dried thyme

1 cup red wine

good dash of worcestershire sauce

 

More complex than an average Bolognese - but still a one pot dish.