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Colin's rich bolognaise
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Enhance bolognaise with herbs and beef stock for a rich sauce upgrade. Elevate weekend pasta like never before!
Ingredients:
  • 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 beef stock
  • 2 bay leaves
  • 40.00 ml fresh thyme leaves
  • 1 star anise
  • 675g pappardelle pasta
  • 20.00 ml balsamic vinegar
  • 500.00 ml fresh basil leaves, torn
  • Finely grated parmesan, to serve
Instructions:
  • In a large saucepan over medium-high heat, sizzle the trio of onion, celery, and garlic in oil, stirring occasionally, until they are soft and fragrant, about 5 minutes.
  • Brown the beef and pork mince in a pan, breaking up any lumps with a wooden spoon for 5 minutes. Pour in the wine and simmer until reduced by half. Add passata, stock, bay leaves, thyme, and star anise. Lower the heat and cook for 3 hours, stirring occasionally until the sauce thickens.
  • Cook the pasta in a pot of boiling salted water until perfectly al dente. Drain the pasta.
  • Gently combine the vinegar and basil into the sauce, then season to taste. Serve over pasta and garnish with grated parmesan.

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