i said id post this a couple of weeks ago for someone.
its not a quick recipe, it takes a couple of hours but its the best one ive ever tried and tastes just like the bolognaise you find in italian restaurants, it also freezes very well.
Ingredients
450g/1lb lean mince beef
225g/8oz onion finely chopped
1 stick celery,very finely chopped
1 medium carrot,peeled and very finely chopped or grated
1.2 litres/2 pints skimmed or semiskim milk
2 cloves garlic,peeled and chopped
1 tbsp concentrated tomato puree
1 bay leaf
1 tsp dried oregano
1/2 tsp dried oregano
1/2 tsp dried thyme
1.4 litres/2 bottles fresh chopped tomatoes or passata
freshly ground black pepper
freshly grated parmesan cheese to serve
(if you dont have herbs it still tastes nice as ive made it without many times)
Put the raw mince,onion,celery and carrot into a very large saucepan or casserole.
Cover with the milk and stir to break up the mince.
Bring to simmering point then reduce the heat to the lowest possbile and cook gently for about 2 hours until the milk has almost evaporated and the meat "frys" again.
You will need to watch that the bottom of the pan doesnt "catch".
Milk burns easily so stir the meat from time to time to check.
If it does burn, dont panic just turn the heat down further and try not to stir the burnt bits into the rest of the sauce.
Stir in the rest of hte ingredients and cook over a very low heat for a further 50/60 minutes stirring occasionally.
you will end up with a rich,soft,creamy-textured bolognaise that will taste just like the bolognaise one eats in italian restaurants.