Every family has their own bolognese sauce and our family is no different. I cook bolognese in batches so I can use up any vegetables that are nearing their use by date and have it in the freezer for times when a quick and healthy dinner is needed.
The secret to a good bolognese is three things - good tomatoes, a long slow cook and EDMK Italian Spice Mix which can be found on the website. The end result is DIVINE! A super rich bolognese sauce with deep levels of flavour that will keep you going back for more.
This is another recipe that can be used in multiple ways - with pasta, in a risotto, arancini balls, baked potatoes, pasta bake the possibilities are endless!
Prep 15min // Cook 60 min
500g pork and veal mince
1 carrot grated
1 zucchini grated
1 cup cherry tomatoes halved
1 cup mushrooms diced
1 stick celery diced
1 onion diced
1 long red chilli de-seeded and diced finely
1 cup spinach leaves diced
2 tbs EDMK Italian Spice Mix
1 beef stock cube
1 tin of Mutti cherry tomatoes
1 cup passata
1/3 cup red wine
1/3 cup fresh grated Parmesan cheese
6 cloves garlic
2 tbs tomato paste
1/3 cup mixed diced fresh herbs (I use continental parsley, oregano, rosemary and thyme)
1 bay leaf
Salt and pepper to season
Heat 1 tbs oil in a pan and saute the onion, garlic and red chilli for 2 minutes.
Add mince and brown it and break up any large lumps.
De-glaze the pan with the red wine and let it reduce by half.
Add all remaining ingredients (except the Parmesan cheese and tomato paste) and stir well.
Let the sauce cook on a low simmer occasionally stirring for approx 50 min.
Add in the tomato paste and Parmesan cheese and continue to simmer for 10 minutes.
Remove the bay leaf and serve over pasta.