Cambridge Edition May 2019

SERVES 4 PT ’ S

SPAGHET T I BOLOGNESE

THE PERFECT COMFORT FOOD, TRISTAN’S SPIN ON THIS CLASSIC DISH IS A LONG-STANDING PARKER’S TAVERN FAVOURITE INGREDIENTS l 600g braising steak l  6 rashers of smoked streaky bacon l 4 cloves of garlic l  2 tins of chopped tomatoes l  1 generous tbsp tomato paste l  4 sprigs of thyme l  1 bay leaf l 1 medium onion l 1 stick celery STEP -BY-STEP GUIDE l  Preheat your oven to 140°C. l  Heat the butter in a large ovenproof saucepan, season the steak with salt and pepper and brown with the bacon for about 20 minutes. l  Finely chop the celery, garlic and onion, add to the pan and continue to cook until softened. l  Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little, allowing the alcohol to evaporate. l  Dilute with stock, cover with greaseproof paper and place in the oven for three hours checking every 30 minutes or so. Add a little more stock if it starts to dry out. l  Once cooked, allow to rest and stir with a wooden spoon to break the tender meat into smaller chunks. l  To serve, cook your spaghetti for two minutes less than it says on the packet, reserving some of the cooking water. Warm up the bolognese sauce and add a little of the pasta cooking water. Stir in the pasta and boil for a minute, allowing the pasta to soak up the sauce. l  Serve hot. For an extra British touch I like to serve it with freshly grated Berkswell cheese; it’s slightly similar to parmesan, which naturally works well too. l ½ bottle red wine l 2 litres beef stock l 1 tbsp butter

81

C A M B S E D I T I O N . C O . U K

M A Y 2 0 1 9

Powered by