Traditional Bolognese

Ingredients

• 1 tbsp olive oil
• 500 g beef mince
• 250 ml full-fat milk
• 150 ml red or white wine
• 2 carrots (grated)
• 2 celery sticks (sliced)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 Parmesan rind (optional)
• 500 g spaghetti

Method

1. Slice the celery and grate the carrots.
2. Heat the olive oil in a large heavy-based saucepan on a medium heat.
3. Add the carrots and celery to the pan. Add a pinch of salt and cover the pan with a lid. Sweat the vegetables for 10 minutes, stirring occasionally, until softened.
4. Increase the heat to medium-high. Add the beef mince and cook, breaking it up with a wooden spoon, until browned.
5. Pour in the wine and simmer for 2–3 minutes to cook off the alcohol.
6. Add the milk and cook, stirring, until it has largely been absorbed.
7. Stir in the Ballymaloe 100 Recipe Sauce and add the Parmesan rind (if using).
8. Reduce heat and simmer for 30 minutes, stirring occasionally, until the sauce has reduced and thickened.
9. Meanwhile, cook the spaghetti according to the packet instructions, until al dente.
10. Drain, then add the spaghetti to the sauce, stirring to coat.

To serve, divide among wide, shallow pasta bowls with a grating of Parmesan cheese on top. | Tip: Always add the pasta to the sauce, not the other way around!