Bavette bolognese

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

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Sulphite
Celery

Ingredients

800

g

bavette

200

g

beef fat

300

g

onion, cut in brunoise

300

g

carrot, cut in brunoise

135

g

celery, cut in brunoise

30

g

salt

4

g

black pepper

2

kg

tomato, skinned and deseeded

5

l

tomato passata

275

g

onion, cut in brunoise

5

g

garlic

2

sprigs

thyme

750

ml

red wine

10

g

piment d’Espelette, lightly smoked

75

g

tomato ketchup

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