A Pictorial Ode to Bolognaise

With the "impending" only a few weeks away we have turned on the deep freeze and started to make a lot of cooked meals.  First job is to put in some Bolognaise.  And not just any, but 5 kg worth.


First start with a spotless kitchen and more importantly, clear benches

Suit up.

Peel carrot

Trim and wash celery

Peel onions

Peel garlic.  I love my garlic peeler, get one

Sharpen knife/ves

Meat. 4kg of blade roast.

Cut into long 2cm strips, then put in the freezer

I used a mandolin to help slice the carrots.  Very fast, very dangerous

Chop the celery

Finely slice the garlic

Dice the onion, mandolin helps a lot here

Use a large stock pot and fry pan

Fry onion, put in stockpot

Fry celery, put in stockpot

Fry carrots, put in stockpot

Take meat out of the freezer and mince

Fry meat in batches

Put it into the stockpot along with some beef stock and herbage.  Simmer it down until stock evaporates

Add the tomato gear and simmer until it reduces to the consistency

Allow to cool and fill LABELLED containers

But what to do with this now Bolognaise.

Found some of these funky looking mushrooms at Hill Street.  Fried them up tossed it into some warmed bolognaise and over the top of spaghetti.

Done.  Buon appetit