Colin's Rich Bolognaise

INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 2 brown onions, finely chopped
  • 2 celery sticks, finely chopped
  • 5 garlic cloves, thinly sliced
  • 400g good-quality beef mince
  • 200g pork mince
  • 200ml red wine
  • 1L (4 cups) tomato passata
  • 400ml Massel beef stock
  • 2 bay leaves
  • 2 tablespoons fresh thyme leaves
  • 1 star anise
  • 675g pappardelle pasta
  • 1 tablespoon balsamic vinegar
  • 2 cups fresh basil leaves, torn
  • Finely grated parmesan, to serve
Colin's Rich Bolognaise #PASTA #LUNCH


INSTRUCTIONS:

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until softened.
  2. Add the beef and pork mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the wine. Simmer for 3 minutes or until reduced by half. Add the passata, stock, bay leaves, thyme and star anise. Reduce heat to low. Simmer, stirring occasionally, for 3 hours or until the sauce thickens.
  3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
  4. .....................
  5. .....................
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