Bolognese

A proper traditional bolognese. This recipe makes more sauce than is needed for a single meal. When cooking in bulk, stop after the sauce has been simmered to the desired consistency. This is so it can be frozen in smaller batches for creating weeknight meals. Seasoning and milk is only added when defrosted to prepare a small amount of sauce for serving.

• 500g Beef Mince (Lean)
• 500g Pork and Veal Mince
• 2-3 Carrots
• 1-2 Onion
• 2-3 Celery Stalks
• 400g Romano Tomatoes
• 700ml Passata
• 2 Tbs Tomato Paste
• Red Wine
• Milk
• Oil (Refined Olive or Safflower)

• Food Processor

1. Dice Onion, Carrot and Celery.

1. Preheat saucepan on medium heat.
2. Add about a tablespoon of oil.
3. Cook Onions for 10 minutes or until softened and translucent.
4. Add Celery and Carrot and continue cooking for another 10 minutes or until carrot has softened.

1. Add Tomato Paste and cook for 1-2 minutes or until the raw smell has been cooked out.
2. Add Beef, Veal and Pork mince and cook gently while stirring until water evaporates¹⁾.
3. Add Red Wine and reduce by half.
4. Add Tomatoes and Passata.
5. Simmer for 3 or more hours.

1. Season with Salt and Pepper.
2. Add about 1 tbs of milk per 100g of sauce and cook for a further 2-3 minutes.