Heavenly Buffalo Bolognese

Ingredients

  • 1tbsp olive oil
  • 60g salted butter plus 15g
  • 4 shallots, diced
  • 3 garlic cloves, finely diced
  • 1 celery stick, diced
  • 1 carrot, diced
  • 500g buffalo mince
  • 1/2tsp marjoram
  • 1/2tsp basil
  • 1/2tsp rosemary
  • 1/2tsp oregano
  • 100ml dry sherry
  • 150ml dry white wine
  • 400g tin chopped tomatoes
  • 400g passata
  • Salt and ground black pepper to taste
 

Method

  • Put the oil and 60g of butter into a large, heavy-based saucepan on a medium heat until the butter has melted and its sizzling gently.
  • Add the shallots and the garlic and cook gently until the shallots have softened but not coloured.
  • Add the carrots and celery and cook for a few minutes more, stirring together well.
  • Now add the buffalo mince, breaking it up as you go, and turn the heat up slightly, seasoning generously with salt snd ground black pepper.
  • Keep frying until the buffalo has just coloured all over, then add the herbs and combine.
  • Now add the wine and sherry and allow the liquid to evaporate, leaving just a coating in the bottom of the pan.
  • All of the above should take about 25 minutes, including prep.
  • Finally, stir in the tomatoes and the passata, bring the pot to a gentle boil, then reduce right down to the laziest simmer and by this, I mean a gentle blip every minute is so. I have an induction hob, and I set it on 3 for the duration.
  • Now leave it on the hob for 4-4.5 hours, stirring from time to time.
  • If the sauce does start to dry out too fast, add a bit of water now and again, that’s all you have to do.
  • Stirring from time to time.
  • Toss with cooked and drained pasta, add the remaining 15g of butter and serve with a huge bowl of Parmesan.