Supercharged Bolognese
This Supercharged Bolognese might look like a regular Bolognese but it’s got a secret ingredient to make it extra nutritious: Feather and Bone’s organic beef mince with organs.
Servings 4 servings
Ingredients
Bolognese
- 1 tbsp extra virgin olive oil
- 500 gr beef mince with organs
- 200 gr speck or bacon cut in stripes
- 10 gr dried porcini mushrooms
- 1 small brown onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 1 leek white part finely chopped
- 1/2 cup red wine or beef broth
- 1 can of chopped tomatoes
- 1 bay leaf
- salt and pepper
- small handful of basil leaves thinly sliced
To serve
- your choice of vegetables or regular pasta substitute see suggestions above
- freshly grated Pecorino Romano or other hard cheese
Instructions
- Heat 1 tbsp oil in a pot or pan. Brown mince and speck/bacon.
- While meat cooks, place mushrooms in a small bowl and cover with hot water. When soft (5-8 minutes), drain but don't discard the water. Chop mushrooms finely.
- Once meat is cooked, add onion, garlic, carrot, celery and leek. Cook for 10 minutes, stirring often.
- Add wine/broth and stir until almost fully evaporated.
- Add mushrooms and their water, tomatoes, bay leaf, season with 1 tsp salt and greshly ground pepper. Lower heat and cover cooking vessel. Cook for 30 minutes.
- Turn off heat, check seasoning and stir in basil.
- Serve sauce over vegetables with freshly grated cheese on top.