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My Pasta Bolognaise

pasta bolognaise

 

This pasta bolognaise is our family's go-to dinner on a lazy sunday night.  C. prepares this sauce with lots of gusto and enthusiasm.  He thought of adding the finely minced carrots to add a bit of texture and bring in some more vegetables.  The kids hardly notice and love the taste.  The wine adds depth and flavour (the alcohol evaporates during the cooking process).  The mix of pork and beef is an essential part of this recipe and really makes a difference.  We have also experimented with half lamb/half beef, which is just as good.  C. always says that the sauce tastes better the next day.  I have to agree; somehow the flavours blend together and depend overnight. Enjoy!

 

 

 

 

 

 

 

 

 

 

  

Ingredients (serves 6):

  • 3 small onions, minced
  • 6 garlic cloves, finely chopped
  • 4 Tbsp olive oil
  • 250g/9oz organic pork mince
  • 250g/9oz organic beef mince
  • 3 cans (400g/14oz) whole or crushed tomatoes, pureed in blender
  • 4 large carrots, peeled and finely chopped in blender
  • 1tsp dried oregano
  • 150ml (2/3 cup) red wine 
  • 1 Tbsp umami paste (optional)
  • 1 Tbsp brown sugar (optional)
  • salt and pepper, to taste

Preparation:

1. Pour the oil into a deep pan on high heat.  Immediately add the chopped onions and garlic.  Cook and stir until the onions become translucent.  Avoid burning them.  Stir for 3-4 minutes.  Reduce the heat.

2. Add the pork and beef mince.  Sprinkle on salt and pepper, to taste.  Stir until the mince is thoroughly cooked, about 10 minutes.

3. Add the pureed tomatoes, carrots, oregano, umami and red wine.  Turn up the heat.  Bring to a boil.  Reduce the heat, cover halfway and let simmer for 30-45 minutes.   *Bolognaise is always best the next day.  If you are preparing this recipe for the same day, add 1 Tbsp of brown sugar now. This will bring out the flavours.

4. When cooked, let sit for about one hour with the lid on the pan.  When ready, cook the pasta according to package instructions.  During that time, reheat the sauce and pour over the pasta when the pasta is cooked.

5. Grate on fresh parmesan to finish.

 

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