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    Sunday, November 01, 2015

    Annette's take it slow bolognaise Recipe

      Annette's take it slow bolognaise Recipe


    1 celery stalk, very finely chopped
        500g premium beef mince
        250g premium pork mince
        250g premium veal mince
        140g tub tomato paste
        2 tablespoons dried oregano
        690g bottle tomato passata sauce
        1 cup Campbell's Real Stock Beef (see note)
        1 cup pinot noir
        2 dried bay leaves
        4 sprigs fresh thyme
        1/2 cup fresh basil leaves, shredded
        5 tablespoons extra-virgin olive oil
        2 brown onions, finely chopped
        3 garlic cloves, finely chopped
        1 tablespoon finely chopped fresh rosemary leaves
        1 medium carrot, very finely chopped
        550g dried spaghetti, cooked
        Grated parmigiano cheese, to serve

     Annette's take it slow bolognaise Recipe


        Step 1

        Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
        Step 2

        Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
        Step 3

        Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
        Step 4

        Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
        Step 5

        Divide pasta between bowls. Top with sauce. Serve with parmigiano.

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     This topic brought to you from taste.com
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    Item Reviewed: Annette's take it slow bolognaise Recipe Rating: 5 Reviewed By: Mrs. Chef
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