Jamie's Bolognese

Ingredients for 5 servings:

• 1 kg beef (e.g. knuckle, an inexpensive meat is sufficient)
• 5 slice(s) bacon, streaky
• 1 celery
• 2 large carrots
• 2 onions, red
• 2 garlic cloves, finely chopped
• 2 glasses of red wine
• 2 cans of tomatoes
• 3 sprig(s) rosemary, finely chopped
• salt and pepper
• e.g. Parmesan, grated
• 750 g pasta of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the original species

As for the meat, ask your butcher for the cheapest cut—a beef shank is recommended. This should be cut into very thick and coarse slices. Trim and finely chop the vegetables. Fry the bacon slices in an ovenproof pot. Add the finely chopped rosemary (about 2 to 3 sprigs). Immediately add the vegetables and reduce the heat. Now add the finely chopped garlic. Then add the beef. Then add two (not too large) glasses of red wine, the tomatoes, and a little water. Season well with salt and pepper as desired. Cover and place the pot in a preheated oven at 150°C (300°F). The whole thing should braise for 2-3 hours. After this time, simply check whether the meat can be easily torn apart (tip: if you have a pressure cooker, you can use that—then the whole process only takes half an hour). When the Bolognese is ready, remove the meat and tear it into strips. Meanwhile, cook the pasta according to the package instructions until al dente. Heat a pan gently and add the desired amount of pasta. Add the cooked pasta, dripping wet, to the sauce – adding a little more of the pasta cooking water if necessary. Season again with salt and pepper. Serve sprinkled with grated Parmesan cheese.