Total Time: 1 hour 30 minutes
1 bay leaf, 1 teaspoon of satureja, 1 teaspoon of Provencal Herbs, a pinch of chili
A splash of Worcestershire Sauce
A splash of olive oil, a knob of butter
2 cloves of garlic, crushed, peeled and finely chopped
1 tablespoon of pork fat
300g of fresh minced beef
2 medium carrots, peeled, washed and diced
2 medium white carrots, peeled, washed and diced
2 slices of celeriac, peeled, washed and diced
Sea salt, ground black pepper
A splash of Heinz Ketchup
½ cup of full flavoured red wine
150g of chestnut mushrooms, peeled and sliced
400g of good quality passata
½ cup of double cream
1 handful of fresh parsley, washed and hardly chopped
4 portions of Linguine
Full flavoured cheese to finish (for instance Gouda, Old Amsterdam, Cheddar or Parmesan)
Splash of Worcestershire Sauce and mix. Stir in the garlic, just to smell it out.
Make a well in the middle and add 1 tablespoon of a pork fat. Break the minced beef in the middle and stir until nicely golden.
Next, add the vegetables (carrots and celeriac). Season with salt and pepper and mix.
Heinz Ketchup in and mix well. Pour in the red wine and reduce.
Lower the heat to medium and stir in the mushrooms. Season with salt and pepper.
Then, add the passata and give a last good stir. Lower the heat to low and cover with a lid. Let it simmer for about 1 hour. This way all the flavours come out.
Do not forget to taste and season accordingly (salt, herbs or chili).
After the simmering pour in the double cream and sprinkle with fresh parsley. Done.
Cook the pasta in a pot filled with salted hot boiling water until al dente.
Once it is ready, take it out and lightly season with salt and pepper. Add a knob of butter and mix.
Stir the pasta into the sauce with 1 large spoon of the salted pasta water.
Finish with cheese and serve with a glass of full flavoured wine.
Makes 4 serves.