Terry’s Chocolate Banging Bolognese
A good glug of olive oil or whatever oil you favour 1 x large onion finely chopped 1 leek finely chopped 3 carrots, diced 2 crushed garlic cloves 500g lean mince beef 2 x 400g cans of plum tomatoes 2-3 Tbsp of tomato puree 300ml red wine 200ml good chicken or veg stock – or stock made up with stock pot or cube 1 tbsp fresh or dried thyme (OR whatever herbs you may have lying around) 2-3 bay leaves 80g Terry’s chocolate ball (1/2 a ball) 1 x Tbsp Lea & Perrins 1 large squish of tomato ketchup S & P to taste
Ingredients
Directions
- 1
Add your oil to the pan ( TIP: heat the pan with for a few seconds before you add your oil) and fry the chopped onions, leek, carrots and crushed garlic on a low to medium heat until transparent. Season with salt and pepper.
- 2
Add the beef mince to the pan and cook until brown, stirring as you go to chop up any lumps in the mince.
- 3
Once your mince is browned add the wine, stock, puree and tinned tomatoes.
- 4
Give it all a good stir and add your herbs, Lea & Perrins and a good squish of the ketchup.
- 5
Season with S & P.
- 6
Now turn it down very low and simmer slowly for up to an hour to encourage the juices to incorporate right through and the sauce to reduce to a lovely thick consistency.
- 7
Alternatively if you have an Aga you can leave it in the lowest oven over night- works a treat!
