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Annette's take it slow bolognaise

  • 0:25 Prep
  • 3:25 Cook
  • 6 Servings


  • 5 tablespoons extra-virgin olive oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 medium carrot, very finely chopped
  • 1 celery stalk, very finely chopped
  • 500g premium beef mince
  • 250g premium pork mince
  • 250g premium veal mince
  • 140g tub tomato paste
  • 2 tablespoons dried oregano
  • 690g bottle tomato passata sauce
  • 1 cup Massel beef stock (see note)
  • 1 cup pinot noir
  • 2 dried bay leaves
  • 4 sprigs fresh thyme
  • 1/2 cup fresh basil leaves, shredded
  • 550g spaghetti, cooked
  • Grated parmigiano cheese, to serve


  • 1
    Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
  • 2
    Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
  • 3
    Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
  • 4
    Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
  • 5
    Divide pasta between bowls. Top with sauce. Serve with parmigiano.

Source: taste.com.au


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