500gchuck steak, finely diced(you could use minced)
150gveal rump, finely diced(I used venision as I couldn't find veal)
100mlwhite or red wine
300 -500mlwater or chicken stock
salt and freshly ground black pepper
handful of grated parmesan, to serve
Heat the oil over a low heat in a heavy-based pan, then add the vegetables and garlic and cook gently, stirring occasionally. Add the diced (or minced) meat and colour slightly for 1 - 2 mins. Add the tomato purée and cook for 4-5 mins (this ensures it acts as a thickening agent and does not overpower the meat).
Add the wine, turn up the heat a little and allow to bubble and reduce. Cover with the water or stock and stir well. Cover with a cartouche (a circle of baking parchment).
Angela Hartnett says, that a good bolognese should cook for at least 3-4 hours over a very low heat, but checking it every hour and give it a stir. If necessary, add a touch of water so it does not dry out. Once cooked, it should have formed a lovely thick sauce.
Cook the pasta until al dente. Drain and add to the bolognese.Season, then serve sprinkled with parmesan