Faced with a leftover hunk of beef last night to stretch between two grown women with fairly healthy appetites, I started making bolognese, changed my mind and wanted bourgignon, and changed it back again halfway through. This is my first dinner cooked for Someone Very Special (who doesn’t like white chocolate, so Headrush Spaghetti was out, and who cooked for me the evening before, hence the leftover beef!)
Cue one mild flap about what to do and subsequent messing about with it at every stage. The result, however, is a chunky, obscenely rich, heady, bloody delicious big butch dinner that I’ve christened Bolognon, in honour of its roots. And god, it’s good. And she thought so too… 😉
Ingredients (served two adults, with a big bowl of leftovers):
2 onions (told you, I’m stretching this one out)
2 fat cloves of garlic, or three or four inferior ones
2 tbsp oil or a knob of butter
150g bacon – smoked and streaky is good!
400g chopped tomatoes
200ml red wine,
4 tbsp tomato purée dissolved in 400ml chicken, beef or vegetable stock
2 tsp chopped woody herbs – I used a mix of thyme and rosemary
Huge handful of chopped parsley
2 tbsp double cream (or 1 rounded tbsp natural yoghurt with 2 tsp sugar)
Finely slice the onions and chop the garlic, and grate the carrot, and toss into a large sauté pan or heavy bottomed casserole dish with the oil or butter. Sauté on a low heat for a few minutes to soften.
Meanwhile, finely slice the beef and chop the bacon, and add to the pan. Turn up the heat to seal the meat, stirring to ensure it doesn’t stick to the bottom of the pan.
Pour in the milk and stir well – it will turn brown from the meat juices and softened onions – don’t panic! Pour over the tomatoes, purée, wine and stock, toss in the chopped herbs, and stir well. Crank the heat right up to bring to the boil.
Transfer either to a slow cooker on a low heat, a lidded casserole dish in the oven at 140C, or cover the sauté pan with foil/a plate/a lid on a very low heat. Cook for one hour for ‘soft enough’ beef – as I’m going all out to impress, I cooked mine for four, for meltingly soft beef and thick, rich sauce. (For a cheaper version, bring it to a furious boil, cover tightly, and remove from the heat. Leave to stand for an hour, bring to the boil again, and repeat. The covering will retain heat and continue to cook it, without needing a constant supply of gas or electricity.)
Stir through the cream or yoghurt-and-sugar before serving, and serve atop a heap of spaghetti for an attempt at an elegant dining experience, or with a chunky fat pasta to complement the big tender beef and thick, rich sauce…
Cheese optional. As we’re going for full on punchy knock-your-socks-off delicious here, I tossed chunks of it on by the handful, and a good grind of pepper to finish up.
Jack. Twitter: @MsJackMonroe