Nona’s Bolognese With Mushrooms and Red Wine

  • Serves: 46
  • Cooks In: 1 hour
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Ingredients

2 brown onions, roughly chopped
1 carrot, roughly chopped
2tbs extra virgin olive oil
3 garlic cloves, finely chopped
500g pork and veal mince
1tbs finely chopped oregano (or 1tsp dried Italian herbs)
1tbs tomato paste
4 flat mushrooms, quartered
200ml red wine
2x400g can whole tomatoes
1 ½ (375ml) cup milk
450g large rigatoni pasta
200g fresh ricotta
Rocket to serve

Method

1

Place the onions and carrot in a food processor and blend until finely diced. Heat oil in a saucepan over medium heat, add onion mixture and cook for 8 minutes until softened and beginning to brown. Increase heat to high, add mince and cook for 4 minutes, stirring frequently to break apart.

2

Add tomato paste and oregano, cook for 1 minute until meat is coated. Add mushrooms and wine, stir to combine and cook for 2 minutes until wine is reduced and absorbed. Add tomatoes and milk and use a wooden spoon to break the tomatoes up slightly. Reduce heat to low and simmer for 45 minutes.

3

Meanwhile cook pasta in salted water as per packet instructions.

4

To serve, place the pasta on a platter and spoon over the ragu. Top with chunks of fresh ricotta and serve with rocket and a drizzle of olive oil.

Ingredients

 2 brown onions, roughly chopped
 1 carrot, roughly chopped
 2tbs extra virgin olive oil
 3 garlic cloves, finely chopped
 500g pork and veal mince
 1tbs finely chopped oregano (or 1tsp dried Italian herbs)
 1tbs tomato paste
 4 flat mushrooms, quartered
 200ml red wine
 2x400g can whole tomatoes
 1 ½ (375ml) cup milk
 450g large rigatoni pasta
 200g fresh ricotta
 Rocket to serve

Directions

1

Place the onions and carrot in a food processor and blend until finely diced. Heat oil in a saucepan over medium heat, add onion mixture and cook for 8 minutes until softened and beginning to brown. Increase heat to high, add mince and cook for 4 minutes, stirring frequently to break apart.

2

Add tomato paste and oregano, cook for 1 minute until meat is coated. Add mushrooms and wine, stir to combine and cook for 2 minutes until wine is reduced and absorbed. Add tomatoes and milk and use a wooden spoon to break the tomatoes up slightly. Reduce heat to low and simmer for 45 minutes.

3

Meanwhile cook pasta in salted water as per packet instructions.

4

To serve, place the pasta on a platter and spoon over the ragu. Top with chunks of fresh ricotta and serve with rocket and a drizzle of olive oil.

Nona’s Bolognese With Mushrooms and Red Wine

Tags:

 Blendability, Chicken

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