Crumpet Bolognese

Just-a like-a mamma used to make-a!

It's worth making a really nice fresh salad for this, to offset the richness of the sauce.

Preparation: 30 minutes	Serves: 18 crumpets
Cooking: 3 hours	Cold-buttered crumpets

Ingredients	Quantity (metric)	Quantity (imperial)
Bolognese
Minced beef (10% fat)	1 kg	2.2 lb
Medium white onions (finely chopped)	2	2
Celery stalks (finely chopped)	3	3
Carrots (peeled and finely chopped)	3	3
Olive oil	2 tbsp	2 tbsp
Rosemary (dried is fine)	1 tsp	1 tsp
Thyme (dried is fine)	1.5 tsp	1.5 tsp
Oregano (dried is fine)	2 tbsp	2 tbsp
Salt and pepper	Plenty	Plenty
Tomato puree	4 tbsp	4 tbsp
Worcestershire sauce	2 tbsp	2 tbsp
Chopped tomatoes (tinned)	800 g	1.75 lb
Tabasco sauce	2 tsp	2 tsp
Beef stock	300 ml	10.5 floz
Red wine	250 ml	9 floz
Salad
Babyleaf salad	250 g	9 oz
Cucumber (cored and diced)	1	1
Red or yellow pepper (chopped)	1.5	1.5
Cherry tomatoes (chopped)	12	12
Spring onions (finely chopped)	6	6
Radishes (sliced)	12	12
Salt and pepper	Not too little	Not too much
French or Italian dressing	Not too little	Not too much
Accompaniments
Grated parmesan cheese	As much	As you fancy

METHOD

Put the oil in a large non-stick casserole pan and gently fry the onions, celery and carrot for about 10 minutes, until soft.
Add the mince, turn up the heat and fry until the beef is browned off and the liquid has been absorbed, mixing well along the way. This can take about 30 minutes: be patient as the sauce will be much nicer if you see this through.
Add the red wine, continue to cook on a high heat until the wine has been absorbed.
Add in the rosemary, thyme, oregano, salt and pepper and tomato puree, and mix well.
Then add the Worcestershire Sauce, chopped tomatoes, tabasco sauce and beef stock, bring to the boil, cover with a lid, then simmer for about 2 hours.