Spaghetti Bolognese

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 off onions until translucent, then add 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.

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