Bolognese Sauce

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

(COOK TIME: 60+ min)

Medium

10 people

Ingredients

  • 700 g Mutti passata
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • 650 g beef mince
  • 350 g pork mince
  • 3 large brown onions finely chopped (about 500 g)
  • 1 small carrot
  • 1/2 celery stalk, finely chopped
  • 125 ml Monini Classico olive oil (1/2 cup)
  • 1 clove garlic finely chopped
  • 125 ml red wine (1/2 cup)
  • leaf fresh bay
  • 1/4 teaspoon nutmeg (or to taste)

Serves 10 with pasta or gnocchi.

Method

  1. Place the oil in a large heavy bottomed pot with a lid. Add the onion, carrot and celery and cook on medium-low heat for 20 minutes until soft, stirring regularly.
  2. Add the garlic and cook for another 5 minutes.
  3. Increase the heat to medium and add the meat, stirring frequently, allowing it to brown all over for about 5 minutes.
  4. Turn up the heat to medium-high and add the wine. Allow that to evaporate then add the Passata, tomato paste, bay leaf and nutmeg. When it starts to simmer, reduce the heat to low and cover.
  5. Simmer for 1.5 hours, stirring occasionally, adding salt and pepper to taste.
  6. Serve on top of your favourite pasta, with grated parmesan cheese. Store the sauce in a ceramic container in the fridge for up to a week.

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Also made with: Passata


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