Name: My Traditional Bolognese
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4
Cuisine: italian
Ingredients: 1 onion diced; 1 celery stick diced large; 2 carrots diced peeled; 2 garlic cloves; 500 g pork mince; 500 g veal mince; 200 g speck; 1 cup red wine; 2 bay leaves; 1 tbs fresh oregano; 3 sprigs fresh thyme; 1 tbs fresh basil roughly torn; 1/2 tbs capers roughly chopped; 2 x 375 ml bottles of tomato passata; 1 cup water; 1 tbs olive oil; 400 g spaghetti

by elorac Last updated on 07/10/2019

Spaghetti bolognese is a family favourite in our house. There is nothing more comforting than a big pot of sauce slowly simmering away. All of those wonderful aromas filling the house tantalising your taste buds! This is my take on a traditional bolognese, and one that makes enough for a second meal! - elorac

Ingredients

1 onion diced
1 celery stick diced large
2 carrots diced peeled
2 garlic cloves
500 g pork mince
500 g veal mince
200 g speck
1 cup red wine
2 bay leaves
1 tbs fresh oregano
3 sprigs fresh thyme
1 tbs fresh basil roughly torn
1/2 tbs capers roughly chopped
2 x 375 ml bottles of tomato passata
1 cup water
1 tbs olive oil
400 g spaghetti

Method

Step 1

To prepare the speck: Cut the fatty rind away and dice the speck into 1cm cubes. For the rind, remove the majority of the fat so you just have the rind remaining.
Step 2

Heat 1 tablespoon of oil in a heavy-based large pot over high heat. Add in speck and fry until crispy and golden for 2-3 minutes.
Step 3

Reduce heat to medium, then add in onion, carrot and celery and fry for 10 minutes. Add in garlic and capers and fry for a further 1 minute.
Step 4

Increase heat to high, then add pork and veal mince, along with the bay leaves. Stir meat until browned all over (10 minutes).
Step 5

Once meat has browned add in the red wine, stirring to combine and allow to reduce. Add in bottles of tomato passata, water, herbs and the speck rind. Stir to combine. Bring to the boil, then reduce heat and allow to simmer for 2 hours with the lid on. Stir the sauce every half hour.
Step 6

After 2 hours, remove the lid and allow sauce to simmer for a further 1/2 hour to reduce slightly.
Step 7

Serve sauce with spaghetti cooked "al dente". I also serve with some home-made pickled chillies. The heat and vinegar from the chillies really complement the tomato flavour.

Equipment

large heavy based saucepan
chopping board

Recipe Notes

from Australia’s Best Recipes team

We have a "tomato day" in January making our own passata that we use throughout the year. My pickled chillies are made from my summer harvest and are pickled in a mixture of vinegar, salt and garlic. Left to rest for a few months before being enjoyed over winter. This recipe makes enough for dinner plus left overs to freeze and reheat when you get home late from work.