Bolognese features once a week on our dinner plates. It is a pot of yummy goodness and that can be served in a variety of ways - with pasta of your choosing, over mash, on top of mash (think: shepherd's pie), on your favourite toasted bread laced with butter, in a pastry shell (think: pie), with rice and even on its own.
Now, do you see the merits of serving your family bolognese at least once a week? I think my version is rather special because it contains 3 different types of meat, RED WINE, vegetables and heaps of herbs to enhance the aroma. Did I mention it has red wine?
Mags' Very Special Bolognese (serves 12)
1 kg minced beef
250 g minced pork
250 g minced veal
1 white onion
4 celery stalks
4 garlic cloves
1 bunch of fresh thyme leaves
1 bunch of oregano - stalks and all
2 bay leaves
2 tbsps sugar
1 large glass of red wine
1 x 700g Leggos brand Sugo di Pomodoro
Extra Virgin Olive Oil
Salt and pepper to taste
1. In a large casserole pan over medium heat, add oil and brown all the vegetables (excluding the herbs) for 5 minutes or until soften. Add all the meat, breaking it as it cooks for the next 15 minutes until it is brown.
2. Add the red wine and sugo di Pomodoro, sugar, salt, pepper and all the herbs. Cook on high for 5 minutes and simmer over low heat uncovered for 45 minutes.
3. Let it cool and rest in the fridge for a few days to intensify the flavours OR like I would, distribute them equally among 3 containers and freeze them!