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Sugarbush Chilli-Bolognese

I first made this Chilli when we were up in Vermont.

Now we always make enough to make sure that there is plenty left over to freeze for the next trip. Although it's one of those dishes that everyone always seems to go back for more of.

Its’ origins lay in a recipe from an American cookery book but it has been adapted and amended over the years to suit our culinary proclivities.
Because Martha doesn't like anything too hot we've severely dialled down the Chilli powder. Because I don't like Kidney beans they have also been banished. As a result it has become a sort of hybrid between a chilli and a bolognese which we either serve on its’ own, with rice or, when in the USA, a pile of salty Premium crackers.

This is a warming meal that it seems almost everyone loves. It even manages to sneak in a healthy dose of the old five-a-day. A bowl at lunchtime will keep out even the Vermont cold and has the restorative power to gird your loins for another trip to the frozen slopes.

Have it with rice in the evening and I guarantee that within 10 minutes of the dvd starting you’ll be off to sleep, particularly if you accompany it with a couple of glasses of Chianti.

This is also one of those recipes that can withstand almost any creative amendments you choose to make along the way …. so leave out the fennel if you don't like it, make it with mince alone, add some pancetta or bacon, the thing not to change is the herb combo, that's where the culinary magic lies...and without the magic let's face it ....it's just mince



Ingredients


1 onion diced

1 carrot diced

1 celery stick diced

1 fennel bulb cored and diced

4 cloves garlic minced

4tbs olive oil

1 (6 or 1lb) Pack italian sausages ( you need to take the meat out of its skins and turn into sausagemeat- I also like to mix spicy and normal)

2 lbs minced or ground best quality beef

2 glasses red wine

2 tbs tomato puree

1 large tin chopped tomatoes

2 glasses V8 (optional)

2 tbs ground cumin

1 tbs dried oregano

1 tbs maldon salt

1 tbs ground fennel seeds

1 tbs dijon mustard

1 tsp chilli powder

Big handful of chopped fresh dill

handful chopped fresh parsley

salt pepper

2 tbs Lemon juice



Method


Heat the oil in a large pan. Add the onion, fennel, carrot, celery and garlic and cook over a low heat until soft this will take about 10 minutes ( do not cook too high or it will burn)

Now raise the heat and first add the sausage meat and cook for about 5 minutes until browned a bit, then add the beef and cook for another 5 to 10 minuites. It should no longer be pink. Stir frequently to make sure it cooks evenly.

Now turn the heat up to its highest and add the red wine, let it bubble away for a few minutes until the alcohol has burned off.

Turn the heat back down to medium and add the tomato paste, v8, chopped tomatoes and all the mustard, dried herbs, chilli and spices .. Do not add the fresh herbs yet.

Cook for 10 minutes. Again keep stirring every now and then.


Finally add the fresh herbs, lemon juice and cook for a further 5 minutes.

Now taste and season with salt and pepper.

Either eat or set aside let it cool and freeze/ refrigerate until needed

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