75 g smoked pancetta (lardons or rashers, finely chopped)
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tin good-quality plum tomatoes
1 tbsp tomato puree
1 tbsp good-quality balsamic vinegar
125 ml red wine
250 ml beef stock
1 bay leaf
1 tsp Marmite (optional)
Pies
1 sheet ready-rolled puff pastry
300 g mozzarella (grated or pre-sliced, not fresh)
1 egg, beaten
Directions
Preheat the oven to 375 F.
Preheat a large heavy-based casserole dish. Brown the mince on all sides, 2-3 minutes, working in batches so the pan is not overcrowded (or the meat will sweat instead of brown). Remove the meat and set aside.
Turn down the heat and render the smoked pancetta until it begins to turn golden. Add the onion and sweat 10-12 minutes until very soft and starting to color. Add the garlic and cook 1 minute more.
Add the tomato puree and cook 1 minute. Add the chopped tomatoes, red wine, beef stock and bay leaf. Bring to the boil, then reduce to a bare simmer and cook, partially covered, about 1.5 hours until the sauce is reduced and the meat is tender.
Season to taste, adding Marmite if the sauce needs more depth of flavor.
Unroll the puff pastry and cut into four squares. Spoon a layer of bolognese into each pie dish, then a layer of mozzarella, then another layer of bolognese. Cover each with a puff pastry square.
Trim off the excess, crimp the edges with a fork, and cut a slit in the middle to let steam escape. Brush with egg wash and bake 10-12 minutes until the pastry is golden brown.
