Bolognese

Updated at: Thu, 01 Feb 2024 13:20:23 GMT

Step 1

1. Dice all mirepoix ingredients very fine.

Step 2

2. Sweat on low heat with oil and diced garlic in a pan for 30 mins until the mirepoix softens.

Step 3

3. Mix through a small 125g tin of tomato paste. Turn off heat and set aside.

Step 4

1. In another big pot, brown the mince pork and mince beef on med-high.

Step 5

2. Add about 2 tbsp each of salt, pepper and chilli to taste.

Step 6

3. Optional Worcestershire sauce adds a nice richness to the meat too.

Step 7

4. If any meat sticks to the pan, deglaze with a 15/30/60/75ml of red wine and reduce a further 5 min.

Step 8

5. Add the "mirepoix" to the big pot of meat and mix through with a whisk until all the ground meat has broken down and mixed thoroughly through the spices and mirepoix.

Step 9

Add tin of chopped/crushed tomatoes 200/400/800ml/1L chopped, 1 cup of milk (or cream, 1 cup of wine (red or white), and a big knob of butter.

Step 10

Season with a handful of basil, oregano, or any herbs of your choice.

Step 11

Cook on med-low for 3 to 4 hours, stirring occasionally. The milk and wine would have reduced down and mixed together creating a lovely rich thick sauce.

Step 12

Chop a handful of chopped parsley and mix through 10 minutes before serving.

Step 13

Serve with any pasta of your choice (preferably, pappardelle or rigatoni), parsley and lots of parmesan.

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