Pork & Beef Classic Bolognese Pappardelle

Ingredients

500 gm Standom Pork Mince

500 gm Standom Beef Mince

1 tbls Olive Oil

1 Brown Onion, finely chopped

4 Cloves Garlic, finely chopped

2 x 400gm (cans) Cherry Tomatoes

¼ Cup Tomato Paste

1 Cup Red Wine

4 Anchovies (optional)

1 tbls Brown Sugar

Sea Salt & Cracked Black Pepper

Cooked Pappardelle or Spaghetti, Grated Parmesan & Fried Sage Leaves to serve

Method

Heat a large saucepan over a medium heat, add the olive oil, onion & garlic. Cook until soft and fragrant, add the beef & pork mince and continue to cook, stirring occasionally until the mince has browned.

Add the cherry tomatoes, tomato paste, red wine, anchovies and brown sugar. Allow to come to the boil then reduce heat to a gentle simmer, cover with a lid and simmer for 45 minutes, stirring occasionally. Remove the lid, taste and season with the sea salt and pepper, allow to simmer for a further 10 minutes with the lid off. If the sauce is a little thick add a small amount of water or if it is not thick enough continue simmering with the lid off for a few more minutes.

Serve with pappardelle, grated parmesan & fried sage leaves.

Cook’s Tip

The anchovies are optional, they give the bolognese sauce an extra depth of flavour & dissolve in the cooking process. Try them in your slow cooked casseroles & Osso Buco too!

This Bolognese sauce is also great for lasagne

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