Colins rich bolognaise

Add loads of herbs and beef stock for a really robust sauce. Your weekend pasta bolognaise has never tasted so good!

Recipe «Colins rich bolognaise» presented in category Recipes / Meat, to prepare this dish you will need no more 3:15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, 2 brown onions, finely chopped, 2 celery sticks, finely chopped, 5 garlic cloves, thinly sliced, 400g good-quality beef mince , 200g pork mince, 200ml red wine, 1L tomato passata , 400ml Massel beef stock, 2 bay leaves, 2 tbsp fresh thyme leaves, 1 star anise, 675g pappardelle pasta, 1 tbsp balsamic vinegar, 2 cups fresh basil leaves, torn, Finely grated parmesan, to serve.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 2 brown onions, finely chopped 
• 2 celery sticks, finely chopped 
• 5 garlic cloves, thinly sliced 
• 400g good-quality beef mince 
• 200g pork mince 
• 200ml red wine 
• 1L tomato passata 
• 400ml Massel beef stock 
• 2 bay leaves 
• 2 tbsp fresh thyme leaves 
• 1 star anise 
• 675g pappardelle pasta 
• 1 tbsp balsamic vinegar 
• 2 cups fresh basil leaves, torn 
• Finely grated parmesan, to serve 

Instructions

1. 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.
2. 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.
3. Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
4. Stir the vinegar and basil into the sauce. Season. Serve with the pasta and sprinkle with parmesan.