John Myers
Ingredients for 3 servings:
- 500 g minced beef
- 2 pointed peppers, red
- ¼ celeriac
- 2 wild garlic leaves
- 1 large tomato(s)
- 2 shallots
- 1 can mushrooms, whole
- 500 ml tomato ketchup
- 2 tbsp tomato paste
- ½ tsp vegetable broth
- 125 ml water
- Garlic granules
- Paprika powder, sweet
- Rosemary, dried
- Black pepper, freshly ground
- Salt
- 1 dash of rapeseed oil or olive oil
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes
with lots of vegetables
Peel the pointed peppers and cut into small pieces. Boil in water for about 5 minutes until soft, then drain. Peel the carrots and grate into fine strips. Peel the celery and cut into small cubes. Wash the wild garlic leaves and chop them into smaller pieces. Wash the tomatoes and cut into small cubes. Peel the shallots and cut them into small cubes. Mix the vegetable stock with 125 ml of water. Drain the mushrooms and halve them. Brown the minced beef in a splash of oil and add the finely chopped shallots. Add the chopped vegetables. Season with salt, paprika, rosemary, pepper, and garlic. Add the tomato ketchup and tomato paste and mix everything together. Slowly stir in the vegetable stock until the Bolognese is not too thick, but not too runny. Taste and stir in a little more garlic to taste. Simmer at low heat for about 35-40 minutes, stirring occasionally. Season again before serving. I cooked whole-wheat spelt pasta with it, but any pasta would work just as well. Enjoy!
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