Name: Best Ever Bolognese Sauce
Total time: PT9300.0S
Yield: 6
Ingredients: 1 kilogram Lean Ground Beef; 1 kilogram Ground Pork; 1 Onion; 400 gram Baby Portobello Mushroom; 200 gram Shiitake Mushroom; 6 sprig Fresh Thyme; 750 milliliter Dry Red Wine; 250 milliliter Beef Stock; 2 can Whole Peeled Tomatoes; 20 gram Tomato Paste; 1 tablespoon Dried Oregano; 6 clove Garlic; 4 sprig Fresh Oregano; 6 sprig Fresh Basil; as needed Olive Oil; to taste Sea Salt; to taste Ground Black Pepper

Best Ever Bolognese Sauce

1 rating

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!

Add to plan

Best Ever Bolognese Sauce

Save

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

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!

2HRS 35MINS

Total Time

$5.16

Cost Per Serving

Ingredients

Servings

US / Metric

2.2 lb

Lean Ground Beef

2.2 lb

Ground Pork

Large Onion, finely diced

5 1/3 cups

Baby Portobello Mushrooms, finely diced

2 cups

Shiitake Mushrooms, finely diced

6 sprigs

Fresh Thyme

up to 8 sprigs, leaves stripped

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

up to 6 sprigs, leaves roughly chopped

6 sprigs

Fresh Basil, torn

up to 8 sprigs

as needed

Olive Oil

to taste

Sea Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

909

Fat

47.6 g

Protein

69.1 g

Carbs

23.7 g

Add to plan

Best Ever Bolognese Sauce

Save

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

http://eastafternoon.com/

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.