Taking only slightly more effort than usual, this slow-cooked Bolognese Sauce makes a comforting winter dinner that is delicious over pasta. Just don’t forget the Parmesan!
Total Time
2hr 35min
5.0
1 Rating
Author: East After Noon
Servings:
6
Ingredients
•
2.2
lb
Lean Ground Beef
•
2.2
lb
Ground Pork
•
1
Large
Onion
, finely diced
•
5 1/3
cups
Baby Portobello Mushrooms
, finely diced
•
2
cups
Shiitake Mushrooms
, finely diced
•
6
sprigs
Fresh Thyme
•
3
cups
Dry Red Wine
•
1
cup
Beef Stock
•
2
cans
(800 g)
Whole Peeled Tomatoes
or Homemade Passata
•
1
Tbsp
Tomato Paste
•
1
Tbsp
Dried Oregano
•
6
cloves
Garlic
, crushed
•
4
sprigs
Fresh Oregano
•
6
sprigs
Fresh Basil
, torn
•
as needed
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 275 degrees F (140 degrees C).
2.
Heat 20 milliliters of Olive Oil (as needed) in a large heavy-bottomed casserole. Over medium heat, fry the Onion (1) until soft and golden.
3.
Increase the heat, add the Lean Ground Beef (2.2 lb) and Ground Pork (2.2 lb), and brown. Add the Fresh Thyme (6 sprigs), Baby Portobello Mushrooms (5 1/3 cups), Shiitake Mushrooms (2 cups), and stir to combine.
4.
Deglaze the base of the casserole with Dry Red Wine (3 cups) and Beef Stock (1 cup) and leave to simmer for 5 minutes.
5.
Reduce the heat to low and season with Sea Salt (to taste) and Ground Black Pepper (to taste).
6.
Pour in the Whole Peeled Tomatoes (2 cans), Tomato Paste (1 Tbsp), Dried Oregano (1 Tbsp), and Garlic (6 cloves) and stir to combine.
7.
Close the lid of the casserole and cook the ragu in the oven for 2 hours, adding a little more wine or water if necessary.
8.
Remove the casserole from the oven and stir through the Fresh Oregano (4 sprigs) and Fresh Basil (6 sprigs). Season again if required and serve over spaghetti, linguine, or bucatini with lots of grated Parmesan.
Author's Notes
Makes 6-10 servings.
If making your own passata, omit one tin of tomatoes and substitute with the following:
500g-1kg ripe tomatoes, quartered
1 onion, quartered
4-8 baby fennel (optional)
4 sprigs of fresh thyme or rosemary
Sea salt and black pepper
150ml balsamic vinegar
50ml olive oil
Arrange the chopped tomato, onion, and fennel in a roasting tray. Tuck the herbs amongst the vegetables and season with salt and pepper. Pour over the balsamic vinegar and olive oil and use a spoon to toss the veggies until thoroughly coated. Roast in a preheated 400 degrees F (200 degrees C) oven for 25-30 minutes or until soft and a little charred at the edges. Leave to cool slightly before removing the herb stalks and spooning the veggies into a blender and puréeing until smooth. Use in place of the second tin of tomatoes.
Nutrition Per Serving
CALORIES
909
FAT
47.6 g
PROTEIN
69.1 g
CARBS
23.7 g
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