From Angela Hartnett’s 'Cucina'

Prep time 30 mins

Cooking 3-4hrs

Serves 4

Ingredients

2 tbsp olive oil
2 celery sticks finely chopped
2 carrots finely chopped
½ onion finely chopped
1 garlic clove finely chopped
½ sprig rosemary & ½ sprig sage tied together (Nigel’s twist)
500g chuck steak finely diced
150g veal rump, finely diced
3 tbsp tomato puree
100ml white or red wine (Nigel used white)
300-500ml water or chicken stock
400g dried penne (Nigel used spaghetti)
Salt & freshly ground black pepper
Handful of freshly grated Parmesan to serve

Method

Heat the olive oil over a low heat in a heavy-based pan.
When hot, add the vegetables, herbs & garlic & cook gently, stirring occasionally to prevent sticking, but do not allow to colour.
Add the diced meat & colour slightly for a minute or two.
Add the tomato purée & cook for 4-5 mins. (This ensures it acts as a thickening agent & does not overpower the meat.)
Add the wine, turn up the heat a little & allow to bubble & reduce.
Cover with the water or stock & stir well.
Cover with a cartouche (a circle of baking parchment).
A good Bolognese should cook for at least 3-4hrs over a very low heat, but check it every hour & give it a stir. If necessary, add a touch of water so it does not dry out.
When cooked, it should have formed a lovely thick sauce.
Bring a large pan of salted water to the boil & cook the penne (or spaghetti) for 10 mins or according to packet instructions, until al dente.
Drain & add to the Bolognese, then season to taste & toss well.
Serve sprinkled with Parmesan

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