Mutti’s Weekend Bolognese
There is nothing like having some extra time on the weekend to spend in the kitchen. This Bolognese recipe takes some time for the flavours to develop but by short cutting some of your prep (thank you food processor), using the Mutti triology; Mutti tomato Paste, Mutti Polpa and Mutti Passata, and letting the oven do its magic it definitely won’t feel like hard work.
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
2h 15 min (COOK TIME: 2h / PREP TIME: 15 min)
Easy
4-6 persons
Ingredients
-
1
large
brown onion
-
1
large
carrot
(trimmed)
-
2
celery stalks
(trimmed)
-
200
g
bacon
-
2
tbsp
extra virgin oliveoil
-
3
bay leaves
-
1/4
bunch
thyme
-
500
g
pork mince
-
500
g
beef mince
-
40
g
Mutti Tomato Paste
-
1
cup
milk
-
1
cup
red wine
-
1x
400g can
Mutti Polpa
-
2x
400g jars
Mutti Passata
(or 1x 700g jar for a slightly less saucy finish)
-
400
g
pasta of your choice
-
finely grated parmesan
(to serve)
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Mutti’s Weekend Bolognese: Method
- Preheat the oven 150C fan forced. Place the onion, carrot and celery in a food processor and pulse until finely chopped. Remove. Add the bacon to the processor and pulse until finely chopped. Heat the oil in a large heavy based saucepan over medium heat, add the bacon, onion, carrot, celery, bay leaves and thyme and cook for 7-9 minutes or until softened. Add the mince and cook for a further 8-10 minutes or until browned and the liquid has evaporated.
- Add the Mutti tomato paste and cook, stirring, for 2-3 minutes or until starting to caramelise. Add the milk and cook until it has completely reduced. Add the wine and cook for a further 5 minutes or until reduced.
- Add the Mutti Polpa and Mutti passata and bring to the boil. Cover, transfer to the oven and cook for 1 ½ - 2 hours or until the sauce has reduced. Season with salt and pepper.
- Cook the pasta in a large saucepan of salted boiling water according to packet instructions. Drain well. Carefully stir the pasta through the sauce, divide between plates and top with the grated parmesan to serve.
