Don't go bacon my heart

There is no denying that smoked bacon instantly improves just about anything.

- Johané Neilson

WHITE BOLOGNESE
Ragu blanco bellissima!

If you’re not in the mood for tomato-based pasta, this meaty delight is still packed with flavour, even though it’s a little paler than what you’re used to.

Ingredients
(serves 6)

• 1 large onion

• 2 carrots

• 2 celery stalks

• 2 tablespoons olive oil

• 200 g thick smoked bacon rashers, chopped

• 600 g mince (half beef, half pork)

• 3 cloves garlic, crushed

• 1 teaspoon fennel seeds

• A sprig each of rosemary and sage(or a pinch of dried herbs)

• 1 cup dry white wine

• 2 cups chicken stock

• 1 cup milk

• ½ cup cream (optional)

• 500 g pasta ribbons

• Juice and zest of 1 lemon

• Plenty of grated Parmesan to serve

Here’s how

Finely grate the vegetables (or use a food processor).

Heat the oil and fry the bacon until crispy. Remove half and set aside for later.

Stir the mince into the potjie and fry, breaking it up with a spatula.

Add all the grated vegetables, garlic, fennel and wine. Once the potjie is bubbling away, add all the stock and milk.

Scrape out the coals from under the potjie so it can simmer gently – this is when the magic happens. The sauce is technically ready after an hour, but 2–3 hours is ideal for deeper flavour. Check regularly and top up the liquid with water to prevent it from drying out. Just before serving, stir in ½ cup of cream for extra flavour.