Flavourful step-by-step bolognaise with Marco Pierre White

Grate the onion on a box grater.

Grate the carrot on a box grater.

Grate the celery on a box grater.

Grate the garlic on a box grater.

Heat oil in a pan until smoking, then add the minced beef.

Fry the mince, breaking it up, until the water has evaporated and the meat begins to caramelize.

Drain the cooked beef in a colander to remove excess fat.

In a large pot, heat olive oil and add all the grated vegetables to cook gently.

Add fresh thyme and a bay leaf to the vegetables.

Add the drained, cooked mince to the pot with the vegetables and mix.

Pour in red wine and reduce it until 90% of the liquid has evaporated.

Add the passata to the pot and stir everything together.

Cover the sauce with a parchment paper cartouche and a foil-wrapped lid.

Place the pot in a preheated oven at 140°C and cook for 1 hour to 1 hour and 15 minutes.

Remove the bolognese from the oven, remove the lid and cartouche, and taste. It's best served after maturing for 3-4 days.