Angela Hartnett's recipe for spaghetti bolognaise

Serves 4

2 tbs olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
½ onion, finely chopped
1 garlic clove, finely chopped
500g chuck steak, finely diced
150g veal rump, finely diced
3 tbs tomato purée
100ml white or red wine
300-500ml water or chicken stock
400g dried spaghetti
salt and freshly ground black pepper
handful of grated parmesan, to serve

Heat the oil over a low heat in a heavy-based pan. When hot, add the vegetables and garlic and cook gently, stirring occasionally to prevent sticking (do not allow to colour). Add the diced meat and colour slightly for a minute or two. Add the tomato purée and cook for 4-5 minutes (this ensures it acts as a thickening agent and does not overpower the meat).

Add the wine, turn up the heat a little and allow to bubble and reduce. Cover with the water or stock and stir well. Cover with a cartouche (a circle of baking parchment). A good bolognaise should cook for at least 3-4 hours over a very low heat, but check it every hour and 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. Cook the pasta until al dente. Drain and add to the bolognaise. Season, then serve sprinkled with parmesan.

Thanks to guardian.co.uk who have provided this article. View the original here.