MeatBall in Ragu Bolognese with freshly chopped Parsley

Ingredients

250g Good quality Mince Beef

1 Bunch fresh Parsley, roughly chopped

2 White Button Mushrooms, diced

1 Onion, Finely Chopped

2 Cloves Garlic, Minced

Salt and Pepper to taste

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced

250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Sweat Onions and garlic with mushrooms over low heat for 10 mins

2. Mix the mixture into the mince beef and add salt and pepper to taste.

3. Marinade for 2 hours.

4. Pan fry the meatballs (Makes 12) till 90% cooked.

5. Meanwhile, make the bolognese sauce.

6. Once meatballs are 90% done, add them into the bolognese.

7. Cook over low heat for 5 mins

8. Scatter freshly chopped Parsley over them

9. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 

2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3. Add the bacon into the vegetables.

4. Add the tomato paste, milk, and wine and simmer for 1 hour.

5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.