Best Ever Bolognese Sauce

There are so many recipes for Bolognese,

but I love this because it uses pork and veal mince.

This recipe makes enough sauce for 6 people.

Double the quantities for a lasagne.

INGREDIENTS

2 Tbsps Olive Oil

1 Onion, finely chopped

2 carrots, finely diced

2 Celery Stalks, finely diced

2 Garlic Cloves, crushed

2 Tbsps Plain Flour

Pinch of Nutmeg

2 Sprigs of Thyme

2 Bay Leaves

Sea Salt

Freshly Ground Pepper

500g Pork Mince

500g Veal Mince

250ml Milk

250ml White Wine

250ml Chicken Stock

800g Tinned Chopped Tomatoes

METHOD

Heat oil in a large heavy based fry pan over a medium heat.

Add onion, celery, carrot, and garlic, saute until softened and fragrant.

Add the pork and veal mince and cook until browned. Stir occasionally, breaking up any lumps with your wooden spoon.

Sprinkle with flour and nutmeg, and season with salt and pepper. Then mix well.

Add the milk and wine. Mix well, increase the heat and boil to evaporate the liquid.

Add the tomatoes, stock, bay leaves and thyme. Mix well.

Reduce the heat to low and simmer for 1-2 hours. Stir occasionally, and add a little more stock or water if the mixture becomes dry.

Taste for seasoning.

Serve with cooked pasta and parmesan cheese.