Rated 4.75 out of 5 based on 4 votes
- 2-3 Tbls oil
- 250 g beef mince
- 125 g veal mince
- 125 g pork mince
- 1 x onion - large, fine dice
- 2 cloves garlic, crushed
- 3 x bacon - rashers, fine dice
- 1 x zucchini - large, grated
- 1 x carrot - large, grated
- 2 x tomatoes - medium, fine dice
- 4-6 x mushrooms - fine dice
- 700 g tomato passat
- 2 Tbls tomato paste
- 100 ml white wine
- 200 ml vegetable stock
- 150 g parmesan, grated
- 250 ml milk
- 1 tspn garam masala
- 3-4 x bay leaves
- 1/2 tspn nutmeg grated
- 1/3 cup parsely - fine chop
Brown the mince in small batches and set aside in a sieve (to drain excess oil from meat and reserve).
Cook onion and garlic until translucent.
Add mince back into pan with onion and garlic and add bacon, cook until bacon has browned.
Put drained oil into pan and then add carrot, zucchini, mushrooms and tomatoes, cook until soft.
Pour in white wine and stir through, deglazing the bottom of the pan to get the extra flavours.
Add stock and combine, then add garam masala, nutmeg, bay leaves and salt and pepper (to taste).
Add tomato passat and paste, stir through and allow to simmer for 20 – 30 minutes.
Finish by stirring through the parmesan allowing it to melt into the bolognaise, then stir through the milk. Simmer for a further 20 – 30 minutes, or until you are tempted by the aroma.
Finish by adding the parsley and stir through.
Serve on freshly cooked pasta of your choice with parmesan.
In Italian cooking they say “The More Flavour, The More Love”.
Hope you love this as much as we do.
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This looks and sounds great. I’ll also have to give it a go
Louise that is very delicious meal.Spaghetti? we love it it any cooking way,but this is really mouthwatering.
yum! I love Spaghetti Bol and your recipe looks divine. I think I will be making it for our Sunday night dinner. Fabulous stuff.