Bolognese Sauce
This chunky vegetable heavy bolognese is perfect with spaghetti or used for lasagne with some extra passatta. Or better yet - in a toastie.
- Yield: Serves 4
- Preparation Time: 10 Minutes
- Cooking Time: 1 Hour
- Proven
Ingredients
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 2 carrots, peeled, finely chopped
- 2 stick celery, trimmed, finely chopped
- 2 zucchini, finely chopped
- 2 garlic cloves, crushed
- 500g pork & veal mince
- 2 anchovy fillets
- 2 tbsp of tomato paste
- 2 tsp black pepper
- 2 tsp dried italian seasoning
- 400g can diced tomatoes
- 200ml red wine
- 200g mushrooms
- 700ml passatta
- 500g spaghetti
- Freshly grated parmesan cheese
Directions
- Heat oil in a cast iron pot over medium-high heat. Cook onion, carrot, celery, zucchini and garlic, covered and stirring occasionally until softened.
- Add mince and cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned.
- Add Anchovies and Tomato paste until combined then add Pepper and Italian Seasoning. Then stir in the can of tomatoes and the Red Wine. Once combined, add the Mushrooms to soak up any excess liquid, then reduce the heat to low. Add the Passatta and simmer, uncovered, 30 to 40 minutes stirring occasionally. Cook until thick so that when you stir there is no separation of solids and liquid.
- Once the sauce is done, cook the pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese.
