This hearty and rich Bolognese is packed full of flavor. Red wine and a blend of herbs round out the sauce and make it a delicious choice for any occasion!
Ingredients + Preparation
- Mince (Beef and pork, 500g each)
- Tomato paste (Three tbsp)
- Tomato passata (2 liters, usually two bottles)
- Carrots (Two, chopped into small pieces)
- Celery (Three stalks, thinly sliced)
- Onion (One, diced)
- Garlic (Three cloves, minced)
- Mushrooms (Six, sliced)
- Stock powder / bullion: chicken, beef or veggie (1 tbsp)
- Red wine (1/3 cup)
- Butter (Two tbsp)
- Bay leaf (Two)
- Dried parsley (Two tbsp)
- Dried oregano (Two tbsp)
- Salt & pepper (To taste)
- Sharp cheese: Parmesan or Grana Padano (To garnish)
- Pasta (Your choice)
1. On medium heat, cook onion and garlic in oil until onion is slightly golden, about 3 minutes.
2. Add mince meat and cook for 5-6 minutes then drain off fat. Cook until browned, about another 5 minutes.
3. Add carrot, celery, and mushroom. Cook for 5 minutes, until mushrooms have sweat and shrunk in size.
4. Add both tomato sauces and stir through.
5. Add stock, red wine, dried parsley and oregano, bay leaves and butter.
6. On low heat, cook for 30 minutes, stirring occasionally.
7. Cook the pasta until al dente.
8. Serve over the pasta and garnish with fresh herb and grated cheese.
Côtes du Rhône, France
Barossa Valley, South Australia
Big flavors call for big wines. Look around for a fuller bodied red, but also keep in mind what you like to drink. You can safely take a punt on an Italian red, but this dish really can't go wrong with a full bodied Syrah. While originally from France, keep an eye out for bottles from the Barossa (Australia) & Columbia (USA) Valleys.
Tips + Tricks
- Compared to many other Bolognese recipes this one is intentionally loaded with veggies. Try mixing it up depending on what you like!
- Sub out ground chicken if you want to avoid red meat, or drop the meat all together for a veggie dish.
- This is perfect to meal prep for the week as the sauce gets better as it sits. Regardless of the occasion you will have leftovers - lucky you!
To lower the saturated (bad) fat content consider using chicken or tofu, which is a good vegetable source of protein. If you use beef use lean. Adding more vegetables will add flavor and vitamins and minerals, so a win-win!