Better than your average bog!

Bolognese that is! This recipes uses a mixture of minces and some other non-typical bolognese ingredients that create a big impact! This recipe was derived from the Masterchef magazine and is always a winner.

Picture sourced from donnahay.com.au

INGREDIENTS

75g pancetta, finely chopped

20g butter

2 onions, finely chopped

1 large carrot, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, finely chopped

500g minced beef

500g minced pork

160ml (2/3 cup) dry white wine

375ml (1.5 cups) milk

500ml (2 cups) chicken stock

1 pinch grated nutmeg

400ml bottle passata

400g can Italian chopped tomatoes

50g tomato paste

2 bay leaves

METHOD

Heat a large heavy-based casserole pot over medium high heat Add butter and 2 tbs oil, then add onions, carrot, celery and garlic, and cook, stirring frequently, for 8 minutes or until the mixture starts to brown. Add pancetta and cook for 5 minutes.

Heat 1 tbs oil in a fry pan over high heat. When the oil is almost smoking, add beef mince and flatten to cover the pan. Leave mince undisturbed for 2 minutes or until browned underneath, then turn over and repeat. Continue cooking and turning, breaking up mince with a wooden spoon, for 4 minutes or until browned all over. Transfer the mince to casserole and repeat the process with the pork mince.

Place the casserole over medium heat. Add wine and cook for 2 minutes or until nearly evaporated, then add milk and simmer for 5 minutes or until reduced. Add stock, nutmeg, passata, canned tomatoes, tomato paste and bay leaves. Bring to a simmer, then reduce heat to low and cook uncovered for 3 hours, stirring frequently to ensure the sauce does not catch on the base. Alternately, place casserole in an oven heated to 150 degrees celsius and cook uncovered for 3 hours, stirring every 45 minutes. Season with salt and pepper.

Serve with freshly grated parmesan cheese, pasta, crusty bread and green salad.