“A classic bolognese like sauce adapted from a number of sources, while trying to remain a family classic”
- 3 tbsp butter
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 celery stalk, chopped
- 1 carrot, chopped
- 400 g chopped tomatoes (polpa)
- 400 g ground beef
- 100 ml beef stock
- 2 tbsp tomato paste
- salt and pepper, to season
- 1 splash worcestershire sauce
Melt the butter and olive oil in a deep pan and add the onion, celery, carrot and garlic. Fry for around 10 minutes or until softened but not browned
Add the ground beef. Mix well and cook over low heat for a few minutes until the meat starts to brown. Stir in the stock, worcestershire, tomato paste, and chopped tomatoes. Season to taste and bring to a boil.
Let simmer for a half hour or so, stirring occasionally, and adding more stock if it starts to dry out.
Source : Julian Borg Barthet : Addapted from a number of sources
Servings/Yield : 4 servings
Difficulty : Easy
Cuisine : European : Mediterranean
Preparation Times : Prep: 10 Minutes Cook: 30-40 Minutes
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