... cooked up by Stephan Mathieu for the Touch Recipe Book
Sugo Nepalese Bolognese
800g ground beef + 200g ground jerky
roast gently until medium, add 1 bottle of nice red italian, until the ground meat is just covered. Let it simmer softly for at least 2hrs while slowly adding the rest of
the vino to keep everything covered.
600g peeled and mashed tomatos plus grated ginger, ground cumin, cardamon, coriander, seasalt and black pepper for seasoning half way through and a proper dash of pasta water just before serving.
Add some fresh peppermint leaves and enjoy with Fusilli.