Bolognaise sauce for two

White balsamic reduction

• 1 lemon, zest only, no white pith
• 500 g white balsamic vinegar
• 50 g dry sherry
• 80 g raw sugar
• 2 dried bay leaves
• 8 white peppercorns (see Tips)
• 6 sprigs fresh thyme, leaves only
• 1 spring onion/shallot, trimmed and cut into pieces

Bolognaise sauce

• ½ onion
• 1 garlic clove
• 1 carrot, cut into pieces
• 1 celery stalk, cut into pieces
• 1 rindless bacon rasher, cut into pieces
• 30 g olive oil
• 150 g beef mince
• 100 g pork mince
• 1 tbsp white balsamic reduction
• 60 g tomato paste
• 80 g water
• 1 - 2 pinches sea salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• fresh basil leaves, to garnish (optional)