Tobie's Bolognese

Tobie Puttock

Ingredients:

Serves:4-6

  • 1 Spanish onion, peeled and finely diced
  • 1 medium carrot, peeled and finely diced
  • 2 sticks of celery, finely diced
  • Small handful of picked rosemary, roughly chopped
  • 3 cloves garlic, peeled and finely chopped
  • Teaspoon dried chili (optional)
  • 3 tablespoons extra virgin olive oil + extra for finishing
  • 500g mince such as veal, beef or pork or a combination
  • 200ml red wine
  • 150ml milk
  • 200ml stock
  • 2 X (800g) tins chopped tomatoes
  • Sea salt and cracked pepper
  • Parmesan for grating

Method:

  1. Heat the 3 tablespoons of extra virgin olive oil over a medium/ high heat in a pot that’s large enough to hold all the ingredients. Add the onion, carrot, celery, rosemary, garlic and chili (if using) and sauté while stirring.
  2. After about ten minutes the vegetables should be soft, increase the heat to high and add the minced meat, break the meat up using the spoon and cook it for 2-3 minutes or until it has started to brown.
  3. Add the wine and allow it to almost completely evaporate before adding the stock, milk and tomatoes. Bring to the boil and immediately reduce to a gentle simmer for 30-40 minutes or until you have a thick and luscious sauce, at this stage you can adjust the seasoning with a good pinch of salt and pepper.
  4. To serve ladle hot sauce into a mixing bowl, add hot spaghetti and a splash of best quality extra virgin olive oil. Finish with freshly grated parmesan.

Our friends at Wine Selectors suggest pairing this dish with a Sangiovese.

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!