About this recipe:This is an exceptional recipe for bolognese sauce. It combines beef and pork with a load of vegetables, resulting in a sauce that is robust and full of flavour. Serve over freshly cooked pasta and a sprinkling of Parmesan.
2 tablespoons olive oil
4 rashers bacon, cut into 1.25cm pieces
1 large onion, finely chopped
1 clove garlic, finely chopped
450g lean minced beef
250g minced pork
250g fresh mushrooms, sliced
2 carrots, grated
1 stick celery, chopped
2 (400g) tins peeled plum tomatoes
125ml dry white wine
125ml chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
450g dried pasta
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr25min › Extra time:1hr35min › Ready in:3hr10min
In a large frying pan, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, passata, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
Bring a large saucepan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
This is a fantastic bolognese, I reduced the amount of mushrooms to suit my gf's tastes but this will be my go to recipe if I want a really nice spaghetti bolognese. One thing I'd point out, the measures in this recipe makes a LOT, you will need a big saucepan for this. - 08 Jan 2014