Rich Roast Tomato Bolognese Sauce

  • Rich Roast Tomato Bolognese Sauce
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  • 6 x vine ripened tomatoes
  • 3 x cloves garlic
  • 1 x red capsicum
  • 1 x large carrot, diced
  • 1 x large onion, diced
  • 2 x large celery stalks, diced
  • 2 sprigs rosemary
  • 3 x bay leaves
  • 1 bunch basil
  • 4 sprigs thyme
  • 1 tspn sweet paprika
  • 1 cup red wine
  • 2 x beef stock
  • 1 x can diced tomatoes
  • 1 x can tomato puree
  • 700 g minced shin beef
  • 300 g minced lean pork


Preheat oven to 200 degrees Celsius.

In a small roasting tray, add vine ripened tomatoes, red capsicum skin side up and garlic cloves. Make small slices through the tomatoes and place the bay leaves inside. Sprinkle over a decent amount of salt as this is where most of the salt will come from and will allow all the juices to come from the tomatoes during cooking making them much more intense and concentrated. Roast for about half an hour or until capsicum and tomato skins are dark. Remove from the oven, allow cooling and peel skins from tomatoes and capsicum. Mash up with a fork and finely dice the capsicum.

Preheat a deep pan with olive oil and add the paprika to lightly toast. Add the diced onion, carrot and celery. When they have lightly sautéed, add the roasted ingredients with all the juice, the tinned tomatoes and tomato puree. Add the red wine, beef stock and herbs. Allow to simmer for about half an hour and then season with salt and pepper to desired taste. Remember not to over season it because it will become too salty when the sauce reduces.

Remove the sauce from the pan and reheat. Add the mince and brown. Add the sauce back in and cook for a minimum of 2 – 3 hours as the sinew in the mince needs time to melt down. At the end of the cooking, dice up the basil and add it to the bolognese sauce.

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  • Thank you. It is amazing with the paprika but it’s not enough to take over :)


    by Kerrod Pedley on 19/11/2012, 17:00
    Kerrod Pedley