Ingredients :
- Sofrito
- 1 medium leek
- 2 small onion, chopped
- 2 medium carrots
- 2 stick celery
- 1 star anise
- 1 1/2 tbsp olive oil
- 1 tbsp olive oil
- Mince
- 400 grams minced beef
- 4 clove garlic
- 2 tbsp worcestershire sauce
- 3 stalk rosemary
- 1 tsp mixed herbs
- 1 tbsp tomato paste
- 250 ml red wine
- 1 tbsp flour
- 1 beef stock cube
- 1 cup red lentils
- 4 piece smoked streaky bacon
- 1 can chopped italian tomatoes
- 1 can plum tomatoes
- ml boiling water
- 1 pinch salt
- 1 tsp black pepper
Method :
- Brown the mince thoroughly over a high heat in olive oil. The mince should be really dark, broken up and crispy (caramelised). It is likely to take upwards of 15 minutes on a high heat. The water will all need to be released first and evaporate- leaving a dry mince mixture which will brown properly. Set aside when browned
- Chop the bacon and fry in the olive oil until they start to look brown and crispy and the fat is released to the pan.
- Dice all sofrito ingredients (except star anise)
- Add the sofrito to the pan with a big pinch of salt.The star anise should be added as the onions start to soften.
- Add the garlic and pepper when the sofrito is soft and stir for a minute
- Add the herbs and stir in
- Make some space in the pan and add the tomato paste. Cook for a minute before stirring into the other ingredients.
- Add the Worcestershire sauce and stir in
- Crumble in the stock cube
- Add the flour, stir in to combine and cook for a minute
- Add the lentils
- Add the wine. Increase heat of necessary to reduce wine by at least two thirds
- Add the tomatoes and enough boiling water to fully cover the mixture
- Simmer for an hour or so until thick - not watery and delicious. Adjust seasoning if required
- Serve with fresh egg tagliatelle and parmesan
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