Veal and bone marrow Bolognese: – Trinity Restaurant

Ingredients

• 2kg Good Quality Veal Mince
• 2 Carrots peeled and diced roughly 1/2cm
• 1 Leek washed and diced
• 4 Sticks Celery diced, again ½ cm size
• 3 Italian White Onions diced
• 1 Bulb Garlic – top removed with root on
• Bouquet Garni with Thyme, Bat and Rosemary
• 100g Rice Flour
• 1 250g Tin Good Quality Passata
• Splash of White Wine
• 1.5L Chicken Stock or Stock Cube melted in Water
• 2 Halves of Bone Marrow
• 200g Cooked Beans, Cannellini, Butter or Coco Beans