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1
In Wok (or large pan) fry the bacon until crispy, remove from pan with a slotted spoon and set aside.
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2
Fry the onion, garlic and celery in the bacon fat until the onions are golden brown remove with slotted spoon and set aide.
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3
Fry the mushrooms in the bacon fat for around 2 minutes; remove with a slotted spoon and set aside.
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4
Discard the bacon fat; wipe the wok and fry the minced steak in batches until well browned.
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5
Once the last batch of minced steak is browned, return the rest of the minced steak and the bacon, onion, celery, mushrooms and garlic to the wok.
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6
Stir in the chopped tomato, tomato paste, chicken stock, red wine, and Worcestershire sauce; bring the sauce to a simmer.
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7
Stir in the sweetcorn, oregano, cayenne pepper, honey, nutmeg; simmer on a low heat for at least 3 hours adding a little more chicken stock if required.
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8
At the end of the cooking time, stir in the cream and let the bolognese stand for 5 minutes before serving.
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9
Serve over your pasta or baked potato and sprinkle with Parmesan cheese.
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10
NOTE: This is also good cooked in a crock pot on low heat for 10 to 12 hours, but you will need to cut down on the chicken stock.
