Ragù Bolognese

According to Marco Pierre White - based on this video - who advises to prepare this several days before serving.

• mince
• onion
• carrot
• celery
• garlic
• thyme
• bay
• red wine
• passata

1. Grate the vegetables.
2. Fry half the beef mince in a very hot heavy base pan.
3. After the water has evaporated, the fat rendered and the meat caramelised, empty into a colander. Repeat with the other half.
4. At the same time, gently fry the vegetables and herbs in a big pan removing the water.
5. Mix the colander mince into the vegetables well and drain the second batch.
6. Add plenty of red wine and take time to reduce by 90%.
7. Make a cartouche from baking paper with a hole to stop a skin forming on the sauce and wrap the pan lid in tin foil.
8. Add the passata bring to a simmer and assemble the pan to go in the oven at 140°C for an hour.