Bolognese

Method

1. Fry mince in batches until really brown and crisp, not grey; remove.
2. Finely process onion, carrot and celery in 2:1:1 ratio.
3. Soften in some retained beef fat.
4. Add garlic 1 minute, return beef, add milk and reduce until sizzling again.
5. Add purée for 1 minute, wine and reduce until its raw smell has gone.
6. Add tomatoes, passata and enough stock for a loose sauce.
7. Cook covered at 120°C conventional for roughly 6 hours; check every 90 minutes, skim excessive fat and add liquid if drying.
8. Uncover near end if too loose.