Colins rich bolognaise

Colins rich bolognaise

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Add loads of herbs and beef stock for a really robust sauce. Your weekend pasta bolognaise has never tasted so good!

The ingredient of Colins rich bolognaise

  1. 2 tablespoons extra virgin olive oil
  2. 2 brown onions, finely chopped
  3. 2 celery sticks, finely chopped
  4. 5 garlic cloves, thinly sliced
  5. 400g good-quality beef mince
  6. 200g pork mince
  7. 200ml red wine
  8. 1L (4 cups) tomato passata
  9. 400ml Massel beef stock
  10. 2 bay leaves
  11. 2 tablespoons fresh thyme leaves
  12. 1 star anise
  13. 675g pappardelle pasta
  14. 1 tablespoon balsamic vinegar
  15. 2 cups fresh basil leaves, torn
  16. Finely grated parmesan, to serve

The instruction how to make Colins rich bolognaise

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until softened.
  2. Add the beef and pork mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5u00a0minutes or until browned. Add the wine. Simmer for 3 minutes or until reduced by half. Add the passata, stock, bay leaves, thyme and star anise. Reduce heat to low. Simmer, stirring occasionally, for 3 hours or until the sauce thickens.
  3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
  4. Stir the vinegar and basil into the sauce. Season. Serve with the pasta and sprinkle with parmesan.

Nutritions of Colins rich bolognaise

fatContent: 848.211 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 100 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent:

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