You all should know by now I love cooking however this is NOT a weeknight meal as it is a time consuming processes in order to get the mince just right. SERVES 5.
INGREDIENTS
1kg beef mince
1/3 cup olive oil
2tbs tomato paste
200ml red wine
2 bay leaves
150ml (your choice) milk
1 carrot, chopped
1 brown onion, diced
2 celery sticks, chopped
80g pancetta. chopped
1L of bone broth, I use Nutra Organics
1 packet of Gluten Free linguine pasta
METHOD
Heat olive oil in a pan, over medium heat. Add the chopped pancetta and cook gently for 2 minutes, then add the carrot, onion, celery and cook for a further 8 minutes or until the onion is soft and translucent.
Move the vegetables to one side of the pan and increase the heat to hgih. Add the protein and cook for 5mins, breaking up the mince as you go. Add the wine and simmer for about 2mins or until the wine is absorbed.
Add the tomato paste, stock and 500ml of water, bring to the simmer, the reduce and cook on low. Add the bay leaves, season with salt and pepper. Cook slowly for 4hrs, stirring occasionally. If it starts to dry out a little add some water.
Towards the end of cooking time, increase the heat to medium and add your choice of milk, I am dairy intolerant so I used lactose free rather than almond or a nut milk.
Bring a large pot of water to the boil with a good pinch of salt or olive oil. Once the water is boiling add in your pasta and cook accordingly.
Serve up and add a little parmesan to garnish.
Enjoy with your loved ones.
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