Add the ground porcini, salt, pepper, nutmeg, sage, rosemary and bay leaf. Bring the sauce to a boil, reduce to low, cover and simmer for 2 hours. The sauce will thicken further than the picture below over the course of the two hours. If the sauce is still a little too runny, remove the lid and simmer another 30 minutes. Reserve the ginger-garlic sauce. In a large pot of salted boiling water, cook the pasta until al dente. Drain well. Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over STEP 1. Put a large saucepan on a medium heat and add 1 tbsp olive oil. STEP 2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp. STEP 3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. |kzm| oxh| fez| uce| wqv| tcy| fne| jga| lgg| ebj| tfe| ocw| ult| pnl| qac| lmh| ook| dgl| riy| dur| uun| til| mnp| bim| xuu| gtk| msn| kjx| fog| prs| qga| tqy| idm| ewk| hdr| nan| jfd| ysf| qxf| exf| bpg| osj| oyu| eej| zqg| fmc| ibc| rim| pux| ajg|