Ingredients (serves 4 people)
For the meatballs:
- 1 onion, diced
- 1 garlic clove, finely chopped
- 500-600g mince (beef, pork or a mix of both)
- 75g breadcrumbs
- 1 egg
- 50ml milk or single cream
- 1/4 tsp nutmeg
- 2 tbsp fresh parsley, chopped
- Salt and pepper
For the sauce:
- 25g butter
- 25g plain flour
- 100ml white wine
- 500ml beef stock
- 100ml double cream
- 2tsp soy sauce
- 1tsp dijon mustard
Serve with creamy mash and lingonberry jam or redcurrant jelly
- Preheat oven to 200C/180C Fan
- Add all the meatball ingredients to a large bowl or mixer and mix until combined.
- Roll meatballs about the size of golf balls
- Heat 1tbsp and 2tsp olive oil in a large pan on a medium heat and fry off the meatballs until browned.
- Transfer to place on a baking tray. Cook for around 15-20 mins until cooked through
- Once the balls are in the oven, get your mash going. Peel and boil your potatoes – 15mins should do it.
- Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
- Add the white wine and whisk vigorously until it’s all incorporated.
- Gradually add the beef stock, mixing along the way to avoid lumps.
- Let the sauce thicken up on a low heat and then add the cream, soy sauce, dijon mustart, and salt and pepper to taste.
- Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.
Serves 4-6 people.
Chef’s tip: Make this at least 3 hours before you plan on eating it. The flavours will develop the longer you leave it.
- 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
- 100ml(ish) red wine
- 1 medium onion, thinly sliced
- 2 cloves of garlic, minced or finely chopped
- 1/2 a celery stick, diced super small
- 1 sprig of fresh rosemary, chopped (use 1 tsp dried if you haven’t got fresh)
- 2 tins of plum tomatoes (chopped tomatoes are also fine)
- 1/2 200g tube of tomato puree
- 1/2 beef stock cube (optional but delicious)
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large frying pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
- Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
- Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Take one of the tins and fill it 2/3 with water, and add that to your sauce.
- Add the half stock cube, half tube of puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for at least an hour, longer if possible and occasionally stirring it. Ideally you want time to be able to turn it off, let it cool and start it up again when you make your pasta.
- Taste it every time you stir and see if you need to add any more seasoning/puree.
- When you put your water on to boil for the pasta (in salted water), add a pinch of sugar to the bolognese sauce to really bring it all together.
- Serve with your choice of pasta and maybe some garlic bread 😉
Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂
Chef’s Tip: serve with my Perfect Roast Potatoes, plenty of veg and some Yorkshire Puddings 🙂
- Roasting joint of beef (silverside/topside/small roaster)
- 2 onions
- 4-5 cloves of garlic
- Olive oil
- Salt and Pepper
- Preheat oven to 240C/220C Fan
- Peel the onions and cut them in half. Place them face down with the garlic (unpeeled) in a roasting dish
- Place the beef joint on top, drizzle with olive oil and season with salt and pepper
- Add about 50-100ml of water to the bottom of the pan to stop the veg from burning
- Put it in the middle of the oven and turn down the heat immediately to 200C/180C Fan
- Check the cooking time of your joint but generally follow the rule of 20mins per 450g/1lb for rare and then add an extra 10-15mins for medium and another 15mins for well done.
- Make sure you baste the beef with the juices at least twice during cooking and add more water if necessary.
- Remove from the oven, cover with foil and let it stand for 10-15mins before carving.
Serves 2 people
Chef’s tip: You can either use a casserole for the whole process or use a frying pan and oven dish which is how I’ll describe it.
- 600g stewing beef (either casserole beef or brisket is fine) cut into chunks
- 1 onion
- 2 carrots
- 2 sticks of celery
- Optional other veg: mushrooms, potatoes etc
- 3 bay leaves
- 1tbsp butter
- 1tbsp olive oil
- 1.5tbsp plain flour
- 1.5tbsp tomato puree
- 1.5tbsp Worcestershire sauce
- 1 beef stock cube (I use Knorr)
- 400ml boiling water
- 100ml red wine
- Preheat your oven to 150C/140C Fan/Gas 2
- Heat the butter and oil in a large frying pan on a medium-high heat.
- Add the onion, carrots, celery (plus mushrooms if using) and bay leaves and soften for 10-15 minutes.
- Sprinkle the flour in and stir until it’s not dusty anymore.
- Add the purée and stir through
- Add the Worcestershire sauce and stir through
- Add the wine and wait for it to mostly cook away
- Add the stock cube and water.
- Stir until it simmers
- Add your potatoes now if using (I usually cut them into big chunks)
- Add the beef and simmer for 5 mins.
Transfer to an oven dish/casserole dish, cover and cook for at least 3hrs.
- Turn the oven up to 200C/180C Fan and remove the lid.
- Make your dumplings! Pop the dumplings on top of the sauce.
- Cook for another 20-30mins or until the sauce has thickened up and the dumplings are crispy on top.