I generally use the leftovers from a slow cooked meat dish where I have removed the meat from the bone or taken bigger chunks of meat and chopped it up into smaller pieced and put it back into the sauce as a sauce with pasta. However, if you want a simple, tasty bolognese sauce, then this is it! The original recipe came from an Australian Womens Weekly cookbook and has been modified slightly.
Hints & Tips
- This sauce will improve over time. It can be used immediately or frozen or refrigerated until later.
- SF.
- Category: Beef, Main Course, Sugar Free
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Fresh Basil, Chopped
- 1 1/2 kilograms Ripe Tomatoes, Coarsely Chopped
- 1/2 cup Tomato Paste
- 2 cups Beef Stock
- 2 cups Red Wine
- 750 grams Minced Pork
- 750 grams Minced Veal
- 12 Cloves Garlic, Crushed
- 3 Celery Stalks, Trimmed and Finely Chopped
- 1 Large Carrot, Finely Chopped
- 4 Medium Brown Onions, Finely Chopped
- 200 grams Piece of Prosciutto, Finely Chopped
- 6 tablespoons Fresh Oregano, Finely Chopped
Instructions
- Heat half the olive oil in a large frying pan and cook the prosciutto until crisp. Set aside.
- Add the onion and cook until golden brown.
- Add the garlic and cook for a further 5 minutes.
- Add the carrot and celery and cook until vegetables soften.
- Transfer the prosciutto and vegetables to a 4.5l slow cooker.
- Add remaining oil to the pan and cook the minces until brown.
- Add the wine and bring to the boil. Add the stock, tomato paste, and tomatoes and mix well.
- Transfer to the slow cooker. Cook, covered, on low for 12 hours.
- Stir in herbs, cook, covered on high for further 10 minutes.
- Season with salt and pepper to taste.
- Serve with your favourite pasta dish, topped with shaved parmesan cheese.
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