Recipe: Slow-simmered pork and veal bolognese

RECIPE: Anna Gerlach, Indulgence Food Design

Recipe: Slow-simmered pork and veal bolognese

Ingredients: 

• 500g lean pork mince
• 500g lean veal mince
• 1 carrot, peeled and finely diced
• 1 red capsicum, pitts removed and finely diced
• 1 brown onion, finely diced
• 4 cloves of garlic, finely diced
• 2 bay leafs
• 1 stick of celery, washed and finely diced
• 1 zucchini, washed and finely diced
• ½ bunch basil, finely chopped
• ½ bunch parsley, finely chopped
• 1 teaspoon oregano, dried
• 1 litre beef stock
• 1 cup dry white wine
• 1 teaspoon white sugar
• ⅔ cup olive oil
• 1 litre passata
• 2 cans chopped Roma tomato
• Pepper
• Chilli (if required)

Method:

1. Heat olive oil in a large saucepan before adding onion and garlic, braising until soft.
2. Add the celery, carrot, red capsicum, zucchini and bay leaf to the saucepan and sautee until soft.
3. Add the pork and veal, cook until browned, folding through the vegetables and meat continuously until well mixed.
4. Add salt, pepper, sugar and beef stock, mixing to combine.
5. Add passata and chopped Roma tomato, before putting on a very low simmer. Cook for approximately 5-6 hours, constantly stirring.
6. Once reduced, the bolognese is finished! Let it sit for another hour before serving.

Image credit: Emanuel Ekstrom

indulgencefood.com.au