Bavette bolognese

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Bavette bolognese

Ingredients

800	g	bavette (flap meat)
200	g	beef fat
300	g	onion, finely diced (brunoise)
300	g	carrot, finely diced (brunoise)
135	g	celery
30	g	salt
4	g	black pepper
2	kg	tomatoes, skinned and deseeded
5	l	tomato passata (tinned)
275	g	onion, finely diced (brunoise)
5	g	garlic
2	sprigs of	thyme
1	bottle	red wine, reduced to 300ml
10	g	piment d'Espelette
75	g	tomato ketchup

Preparation method

Remove the membranes from the flap meat and pass through a mincer (4mm diameter) together with the beef fat.
Fry the meat in some olive oil and add the onion, carrot, celery, salt, and black pepper. Continue to fry briefly.
Add the tomato flesh, tomato passata, onion, garlic, and thyme and reduce until you have 3 litres of sauce.
Season to taste with the red wine, piment d'Espelette, and tomato ketchup.

Serving suggestions

With pasta or bread.
With potato gnocchi and Pecorino.
As a basic ingredient for a main course with components such as parmesan, olive oil, olives, or basil.