- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 celery stick, trimmed, finely chopped
- 100g sliced prosciutto, finely chopped
- 2 garlic cloves, crushed
- 1/2 teaspoon dried chilli flakes
- 350g beef mince
- 150g pork mince
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) Massel beef stock
- 80ml (1/3 cup) water
- 410g can tomato puree
- 2 dried bay leaves
- 625g pkt fresh veal tortellini
- Finely grated parmesan, to serve
- 1/4 cup fresh basil leaves, torn, to serve
- Step 1Heat oil in a saucepan over medium heat. Cook the onion, carrot, celery, prosciutto, garlic and chilli, stirring occasionally, for 5 minutes or until vegetables are soft.
- Step 2Add beef and pork. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until browned. Add wine. Simmer for 3 minutes or until reduced by three-quarters.
- Step 3Add stock, water, tomato puree and bay leaves. Reduce heat to low. Simmer for 20 minutes or until the mixture thickens.
- Step 4Meanwhile, cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 5Divide the pasta among serving plates. Top with the bolognaise, parmesan and basil leaves.
- Low carb
- Low sugar
- Lower gi
Originating in Bologna, this rich meaty sauce is indisputably one of Italy’s biggest culinary contributions to the world.
- Author: Cynthia Black & Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste