Crumpet Bolognaise

Just-a like-a mamma used to make-a!

It's worth making a really nice fresh salad for this, to offset the richness of the sauce.

 

Preparation: 30 minutes Serves: 18 crumpets
Cooking: 3 hours Cold-buttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Bolognaise
Minced beef (10% fat) 1 kg 2.2 lb
Medium white onions (finely chopped) 2 2
Celery stalks (finely chopped) 3 3
Carrots (peeled and finely chopped) 3 3
Olive oil 2 tbsp 2 tbsp
Rosemary (dried is fine) 1 tsp 1 tsp
Thyme (dried is fine) 1.5 tsp 1.5 tsp
Oregano (dried is fine) 2 tbsp 2 tbsp
Salt and pepper Plenty Plenty
Tomato puree 4 tbsp 4 tbsp
Worcestershire sauce 2 tbsp 2 tbsp
Chopped tomatoes (tinned) 800 g 1.75 lb
Tabasco sauce 2 tsp 2 tsp
Beef stock 300 ml 10.5 floz
Red wine 250 ml 9 floz
Salad
Babyleaf salad 250 g 9 oz
Cucumber (cored and diced) 1 1
Red or yellow pepper (chopped) 1.5 1.5
Cherry tomatoes (chopped) 12 12
Spring onions (finely chopped) 6 6
Radishes (sliced) 12 12
Salt and pepper Not too little Not too much
French or Italian dressing Not too little Not too much
Accompaniments
Grated parmesan cheese As much As you fancy

METHOD

      The Bolognaise

      1. Put the oil in a large non-stick casserole pan and gently fry the onions, celery and carrot for about 10 minutes, until soft.
      2. Add the mince, turn up the heat and fry until the beef is browned off and the liquid has been absorbed, mixing well along the way. This can take about 30 minutes: be patient as the sauce will be much nicer if you see this through.
      3. Add the red wine, continue to cook on a high heat until the wine has been absorbed.
      4. Add in the rosemary, thyme, oregano, salt and pepper and tomato puree, and mix well.
      5. Then add the Worcestershire Sauce, chopped tomatoes, tabasco sauce and beef stock, bring to the boil, cover with a lid, then simmer for about 2 hours.

      The salad

      1. Mix together the salad ingredients, adding the dressing immediately before serving.

      The crumpets

      1. Simply spoon on the sauce and add as much parmesan as you fancy.

Beef / tomato / spaghetti / pasta