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

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!