Colin's #rich #bolognaise

SAVE RECIPE COLES SHOP RECIPE
Taste Magazine
Add a lot of herbs and red meat inventory for a truly tough sauce. Your weekend pasta bolognaise has by means of way of no means tasted so good!


INGREDIENTS
2 tablespoons more virgin olive oil
2 brown onions, finely chopped
2 celery sticks, finely chopped
5 garlic cloves, thinly sliced
400g good-quality red meat mince
200g pork mince
200ml red wine
1L (4 cups) tomato passata
400ml Massel red meat stock
2 bay leaves
2 tablespoons recent thyme leaves
1 star anise
675g pappardelle pasta
1 tablespoon balsamic vinegar
2 cups recent basil leaves, torn
Finely grated parmesan, to serve

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METHOD

Step 1
Heat the oil in a huge saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or till softened.
Step 2
Add the meat and pork mince to the pan and cook, stirring with a wood spoon to wreck up any lumps, for 5 minutes or till browned. Add the wine. Simmer for three minutes or till decreased by means of way of half. Add the passata, stock, bay leaves, thyme and star anise. Reduce warmth to low. Simmer, stirring occasionally, for three hours or till the sauce thickens.
Step 3
Meanwhile, cook dinner the pasta in a huge saucepan of boiling salted water till al dente. Drain.
Step 4
Stir the vinegar and basil into the sauce. Season. Serve with the pasta and sprinkle with parmesan.
NUTRITION
ENERGY
24g
FAT TOTAL
8g
SATURATED FAT
13g
FIBRE
43g
PROTEIN
100g
CARBS (TOTAL)
All foodstuff values are per serve

NOTES
Don't throw away your basil stems – finely chop and sauté with the onion, celery and garlic. They upload a lot of flavour, and save on waste!

To freeze the bolognaise, omit the basil and funky the sauce to room temperature. Transfer to an hermetic container and freeze for as much as 2 months. To serve, defrost overnight within the fridge, then reheat, stir within the basil and serve with the pasta and parmesan.


FULL LINK >>>>> https://www.taste.com.au/recipes/colins-rich-bolognaise/84064331-7262-4c64-8c22-a1c52d8cdb1a

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