Ashley Wright
Contents
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Ingredients
Bolognese stew
- 5 Discs Bacon
- 500 g Ground beef
- 4 Carrots
- 1 Shallot
- 1 Clove of garlic, smoked
- 1 tsp Tomato paste
- 1 Can Tomatoes, peeled
- 500 ml Meat stock
- Oregano to taste
- Salt, gourmet pepper to taste
- 1 pinch Raw cane sugar
- 1 Pair of leaves Basil (garden)
Instructions
Preparation & frying
- Halve the five slices of bacon and place in a large saucepan, fry. Then add the minced beef and fry until crumbly. Slice carrots, then dice. Peel shallot and garlic clove in a lightning chopper, chop.
- Add everything together, stir and fry. Sweat the whole thing with tomato paste and add the peeled tomatoes. Stir and deglaze with meat stock. Then bring the whole thing back to the boil and then switch down, let simmer for about a quarter of an hour.
- Then season, season to taste with salt, gourmet pepper, oregano, basil and a pinch of raw cane sugar. Stir and simmer for a few more minutes. Then take a deep soup cup, pour in and serve immediately.
