Another Bolognese

Buy or find
Olive oil, 100ml
Brown onion, 1, diced
Garlic cloves, 3, crushed
Veal and pork mince, 1 kg
Chicken mince, 200g
Sage leaves, 1 tsp, finely chopped
Chilli flakes, to taste
Parsley, 1/4 bunch, washed and roughly chopped
Bay leaf, 1
1/2 tsp dried cloves
1/2 tsp nutmeg
Sea salt
Freshly ground black pepper
Tomato paste, 300g
Red wine, 200ml
Water, 1.5L

Do
Heat the olive oil in a large pot and fry the onion and garlic over a medium heat for 4-5 minutes or until soft and golden.

Add all the meat and sauce stirring continuously until golden brown. Break up the meat using a wood spoon or whisk.

Mix in the herbs and spices and season with salt and pepper.

Add the tomato paste and cook for 2 minutes.

Pour in the wine and reduce by half.

Add the water and mix well.

Bring to the boil, then reduce the heat to a simmer. Simmer gently for 60 minutes until a rich consistency is achieved. It often takes longer than 60 minutes to achieve this result.

Serve with your favourite pasta and parmesan cheese.