THE IRON-POT MEAT-SILK

(Our Play on Traditional Bolognese)

THE IRON-POT MEAT-SILK

Ingredients: 500g Beef mince (high fat), 2 Onions (pureed), 1 Carrot (finely grated), 1 Celery stalk (minced), 1 tsp Black pepper, 0.5 tsp Nutmeg, 200g Tomato passata, 100ml Whole milk, 100ml Red wine (optional)...

Ingredients

  • 500g Beef mince (high fat)
  • 2 Onions (pureed)
  • 1 Carrot (finely grated)
  • 1 Celery stalk (minced)
  • 1 tsp Black pepper
  • 0.5 tsp Nutmeg
  • 200g Tomato passata
  • 100ml Whole milk
  • 100ml Red wine (optional)

Cooking Method

  1. The Scorch Fry the beef mince on high heat in a dry pot until browned and the fat renders.
  2. The Architect Add the onions, carrot, and celery; sauté in the meat fat until soft and golden.
  3. The Bloom Add pepper and nutmeg with a 30ml splash of water to release the warming aromatics.
  4. The Marriage Pour in the wine, passata, and milk; simmer uncovered for 30 minutes until the sauce is thick and creamy.
  5. The Final Flourish Finish with a heavy grating of raw parmesan and a drizzle of olive oil.

Cuisine: Italian

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