Spaghetti Bolognaise

Elena Duggan

Ingredients:

  • 50g Olive Oil
  • 250g Pork Mince
  • 250g Beef Mince
  • 100g Carrot, finely diced
  • 100g Celery, finely diced
  • 100g Onion, finely diced
  • 100g Zucchini, finely diced
  • 100g Mushrooms, finely diced
  • 6 cloves garlic, crushed
  • Handful of fresh thyme and fresh oregano, leaves only
  • 150g Beef Stock
  • 150g Red Wine
  • 700g Passata
  • 50g Tomato paste
  • 50g Red Wine Vinegar
  • 25-50g Stevia
  • Salt and pepper to taste
  • 1 packet Spaghetti

To Serve

  • Parmesan, finely grated
  • Parsley, finely grated

Method:

  1. Heat oil in a large heavy based fry pan over medium to high heat.
  2. Cook combined mince meat until its about half browned.
  3. Stir through vegetables, garlic and herbs and cook until softened
  4. Pour in red wine and using a wooden spoon, dislodge all the flavour sediment at the bottom of the pan.
  5. Add all other liquid and stir through gently and thoroughly.
  6. Cook uncovered on a medium simmer for at least 30 minutes, gently stirring to ensure no burning or drying out.
  7. A low temperature for a longer period of time reaps the best flavour rewards, so give it as much time to richen and thicken as you can.
  8. Cook pasta as per packet instructions, drain and keep warm.
  9. Season sauce to taste with stevia, salt and pepper.
  10. Serve bolognese sauce generously over a pile of spaghetti.
  11. Serve with your favourite tasty or Parmesan cheese, finely chopped parsley – quantity as desired.

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email