Ever since I was a little girl my nonno (grandfather) would cook this every Sunday for all his grandchildren. I remember it simmering away for hours. Being the eldest I was the first to dunk my crusty bread into the delicious sauce. Now I'm a grandmother I have modified nonno's recipe and kept his tradition alive of having Sunday pasta days when my grandchildren come over.
Ingredients
- 100 ml extra virgin olive oil
- 2 brown onions finely diced
- 4 cloves garlic finely chopped
- 1 bay leaf
- 500 g pork mince
- 500 g beef mince
- 2 beef stock cube crumbled
- 1 carrot peeled finely diced
- 1 celery stick finely diced
- 1 tsp dried oregano
- 1 tbs rock salt crushed
- 1/2 tsp black cracked pepper
- 1/2 tsp chilli flakes
- 2 tbs balsamic glaze thick
- 1/2 cup red wine
- 2 tbs fresh basil leaves chopped
- 2 tbs parsley chopped fresh
- 1 Leggo's passata large
- 1 jar Leggo's Bolognese - Chunky Pasta Sauce with red wine, chunky tomato and herbs
- 3 tbs Leggo's tomato paste
Method
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Step 1in a large heavy based saucepan add your olive oil, onions,garlic carrot, celery and bay leaf.
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Step 2Fry off gently until fragrant and veggies are soft. add your salt and pepper, chilli, crumbled stock cube, oregano and stir until combined.
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Step 3Add your beef or veal mince and pork mince break up any lumps and cook off until Brown. Add balsamic glaze and wine and cook over high heat for 10 minutes until liquid is absorbed.
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Step 4Add tomato passasta sauce and tomato paste. Stir until combined then reduce heat to a slow simmer. Simmer for an hour then add fresh chopped herbs. Adjust seasoning if required. Continue to simmer for another 20 minutes then turn off and let stand without stirring for a further 10 minutes.
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Step 5Serve with pasta of choice and lots of crusty bread to scoop up the sauce!
Equipment
- large heavy based saucepan
Recipe Notes
You can swap the beef mince for veal. I like to serve it with homemade fettuccine.
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