Add loads of herbs and beef stock for a really robust sauce. Your weekend pasta bolognaise has never tasted so good!
- Heat the oil in a large saucepan over medium-high heat. Add the onion, celery and garlic, and cook, stirring, for 5 minutes or until softened.
- Add the beef and pork mince to the pan and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the wine. Simmer for 3 minutes or until reduced by half. Add the passata, stock, bay leaves, thyme and star anise. Reduce heat to low. Simmer, stirring occasionally, for 3 hours or until the sauce thickens.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
- Stir the vinegar and basil into the sauce. Season. Serve with the pasta and sprinkle with parmesan.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set