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1
Brown the mince thoroughly over a high heat in olive oil.
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2
The mince should be really dark, broken up and crispy (caramelised).
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3
It is likely to take upwards of 15 minutes on a high heat.
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4
The water will all need to be released first and evaporate- leaving a dry mince mixture which will brown properly.
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5
Set aside when browned
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6
Chop the bacon and fry in the olive oil until they start to look brown and crispy and the fat is released to the pan.
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7
Dice all sofrito ingredients (except star anise)
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8
Add the sofrito to the pan with a big pinch of salt.The star anise should be added as the onions start to soften.
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9
Add the garlic and pepper when the sofrito is soft and stir for a minute
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10
Add the herbs and stir in
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11
Make some space in the pan and add the tomato paste.
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12
Cook for a minute before stirring into the other ingredients.
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13
Add the Worcestershire sauce and stir in
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14
Crumble in the stock cube
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15
Add the flour, stir in to combine and cook for a minute
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16
Add the lentils
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17
Add the wine.
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18
Increase heat of necessary to reduce wine by at least two thirds
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19
Add the tomatoes and enough boiling water to fully cover the mixture
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20
Simmer for an hour or so until thick - not watery and delicious.
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21
Adjust seasoning if required
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22
Serve with fresh egg tagliatelle and parmesan
