Glen's Ragu Bolognese

Method

Glen's Ragu Bolognese

STEP 1

Fry 500g of beef in a little olive oil with salt and pepper. Once brown, remove from meat from the pan and add the pork mince. Add a pinch of salt and fry until brown.

STEP 2

Add the beef and pork back to the pan. Add a large glass of red wine and cook out the alcohol.

STEP 3

Add a pint of full fat milk and bring to the boil, then turn down to simmer. Add the passata, two garlic cloves, a sprig of basil and a splash of balsamic vinegar.

STEP 4

Simmer for a least 45 minutes, stirring occasionally. Once you see the oil start to come to the top, check the seasoning and adjust to taste.

STEP 5

Cook the pasta according to the packet instructions.

STEP 6

Remove the garlic cloves from the ragu sauce and add a tablespoon of pasta water.

STEP 7

To serve, drain pasta and toss with the ragu sauce. Serve from a height and top with a generous sprinkling of grated parmigiana and pecorino cheese.

Glen's Side Salad

STEP 1

Wash and prepare the salad leaves. Peel and slice your cucumber.

STEP 2

For the dressing, mix olive oil, balsamic vinegar, crushed garlic and a pinch of salt and pepper. Stir until emulsified.

STEP 3

Add dressing to the salad once ready to serve.

Glen's Dressed Eggs

STEP 1

Boil eggs for 7 minutes, then immediately put in a bowl of iced water. Once cold, cut each egg in half.

STEP 2

Squeeze a one-pound coin-sized dab of mayonnaise onto your serving plate, then place the halved egg on top of the mayonnaise, sunny side up, to secure.

STEP 3

Squeeze mayonnaise around the yolk and place two anchovies on top of the mayonnaise. Add your micro herbs, a few drops of the anchovy oil, and a twist of black pepper to serve.

Glen's Classic Negroni

STEP 1

Mix ingredients over ice and stir one hundred times.

STEP 2

Run lemon or orange zest around the glass and serve.