Matt Preston’s Bolognese

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Step 1

Serves 6

Step 2

As it was, it was more than fine.

Step 3

For the soffritto Heat a heavy pan over a low-medium heat. Add two tablespoons of olive oil and the butter and heat.

Step 4

Saute the onion, carrots and bacon. After a few minutes, add in the celery and cook the vegetables slowly until translucent. Sprinkle over the brown sugar and stir through. Add the garlic and tomato paste and cook for a further few minutes.

Step 5

Set the soffritto aside in a bowl.

Step 6

Add more olive oil to the pan and when hot, brown the mince. Add the browned meat to the soffritto.

Step 7

Turn up the heat and deglaze the pan with the red wine. When the wine has reduced by half, add back the meat, soffritto, bay leaves and a couple of good dashes of Worcestershire sauce, lemon peel, tomatoes and stock. Stir.

Step 8

Season with salt and a good squeeze of lemon juice from one half of the lemon. Reserve the other lemon half.

Step 9

Bring to the boil covered, remove the lid and turn the heat right down. Cook gently for four hours, turning occasionally to ensure it doesn’t burn. Finish the red wine left over in the bottle and put your feet up.

Step 10

Taste, season and get it thick, rich and dark.

Step 11

Cook your pasta, make your salad, grate your cheese, break the bread and enjoy!