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This is the sort of dish you don’t mess around with.
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Ingredients
Instructions
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Step 1
To make the bolognese sauce, heat the olive oil in a large saucepan over medium heat.
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Step 2
Add the onion, garlic, chilli and 1 teaspoon of sea salt and cook for 10 minutes or until soft.
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Step 3
Add the veal a little at a time to break up any lumps, stirring well, until all the veal is nicely browned.
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Step 4
Add the cream and simmer for 20 minutes or until almost completely reduced.
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Step 5
Add the passata and cook over very low hear for 30 minutes or until the fat rises to the top. Skim off the fat and discard.
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Step 6
Cook the pasta in a large saucepan of boiling, salted water until al dente, then drain.
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Step 7
Add to the sauce with the mint - ideally, use just enough sauce- to coat the pasta rather than drown it. Taste for seasoning, and serve with grated parmesan.
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