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Bolognese With A Twist
From Sten Hankewitz
Prep Time: 00:10
Cook Time: 03:00
1 packet of bucatini pasta
1 head of garlic
500 grams of beef mince
2 tbs of fresh basil (chopped)
4 cans of chopped tomatoes
1 cup of red wine
2 tsp of sugar
3 tsp of salt
3 tsp of black pepper
2 tbs of olive oil
300 g of aged pecorino or aged parmesan
1Chop the onions and garlic. Put half the onions and garlic into one bowl and the other half into another bowl.
2Pour some olive oil into the frying pan and heat on medium. Once hot, add one of the bowls of onion and garlic and wait until the onions have crystallized.
3Add 1 tsp of the salt and 1 tsp of the pepper. Add the mince to the mixture and cook until browned. Transfer everything to a separate bowl.
4Add more olive oil to the frying pan. Wait until hot and add the next bowl of onion and garlic. Again, cook until the onion has crystallized and add the four cans (400 grams each) of tomatoes. Stir occasionally.
5Once the mixture has begun to boil, turn the heat down to low and let it boil for 10 minutes.
6Add the chopped basil and allow to cook for a further 5 minutes.
7Add the meat mixture that you put to the side. Put a lid on the pot and wait for it to begin to boil again.
8Once it's begun to boil, stir and add the sugar, the wine and the remaining 2 tsp of salt and 2 tsp of pepper. You want it now to simmer for around 2 hours and 45 minutes, so make sure it's not a boil.
920 minutes before the mixture has finished cooking, prepare your pasta.
10Add the cheese to the bolognese mixture and allow to melt, stirring constantly.
11Serve out the pasta, topped with the bolognese.
12Enjoy something truly special, a rich, meaty, cheesy goodness.
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