Oven-baked bolognese
Prep
15m
Cook
2h
40m
serves
6
Ingredients (16)
- 30g unsalted butter
- 2 tablespoons olive oil
- 200g piece pancetta, finely chopped
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 small carrot, finely chopped
- 2 garlic cloves, finely chopped
- 500g each beef and pork mince
- 2 cups (500ml) milk
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons tomato paste
- 1 1/2 cups (375ml) dry red wine
- 800g canned chopped tomatoes
- 2 cups (500ml) beef stock
- 2 bay leaves
- 2 tablespoons chopped basil leaves
Method
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1.Preheat the oven to 160°C.
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2.Melt the butter and olive oil in a large flameproof casserole over medium heat. Add the chopped pancetta and cook, stirring, for 3-4 minutes until it starts to crisp. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until softened. Add the beef and pork mince and cook for 8-10 minutes, breaking the meat up with a wooden spoon, until browned.
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3.Add the milk and nutmeg and simmer over medium heat for 4-5 minutes until the milk evaporates. Add the tomato paste and stir for 2-3 minutes until combined, then add the wine and allow to simmer for 10 minutes. Add canned tomatoes, stock and herbs. Season with salt and pepper. Cover, then cook in the oven for 2 hours or until thickened and reduced. Skim any fat from the surface, then serve with pasta.
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