Ingredients

• 450g / 1lb minced beef, preferably organic
• 225g / 8oz onion, finely chopped
• 1 stick celery, finely chopped
• 1 medium carrot, finely chopped
• 3 cloves garlic, 2 chopped, 1 peeled and left whole
• 1 bay leaf
• 1 tbsp sun-dried tomato paste or tomato purée
• 1.2 litres / 2 pints semi-skimmed milk
• 1 tsp salt
• 1 tsp dried oregano
• ¼ tsp dried thyme
• 1.4 litres / 2½ pints passata or chopped tomatoes, sieved if using passata
•   freshly ground black pepper
•   cooked pasta, to serve
•   Parmesan, freshly grated, to serve

Method

1. Put the mince, onion, celery, carrot, garlic, bay leaf and sun-dried tomato paste or tomato purée into a large, heavy-based pan. Pour over the milk and stir to break up the meat. Cook, uncovered, over a gentle heat for 1½-2 hours, stirring occasionally, until the milk has evaporated and the meat starts to fry. This is a slow process; the length of time depends on the heat under the pan. The meat becomes very soft from the slow cooking; this enhances the flavour of the finished sauce.
2. When the milk has evaporated, remove and discard the bay leaf and whole garlic clove. Add the salt, herbs and tomatoes and season with pepper. Stir well and cook over a low heat for a further 50 minutes–1 hour, stirring occasionally, until the sauce has thickened and you have a rich, full-flavoured Bolognaise.
3. Bolognaise sauce is best mixed into pasta rather than spooned on top. To serve, sprinkle with freshly grated Parmesan.

Notes