Big-Batch Bolognese

Recipe Details

Preparation Time

30 minutes

Cooking Time

1 hour and 30 minutes

Ingredients

• 250g olive oil
• 300g smoked bacon, chopped
• 500g onion, finely chopped
• 600g carrot, finely chopped
• 400g celery, finely chopped
• 60g garlic, crushed
• 10g dried mixed herbs
• 5g bay leaves
• 750g mushrooms, sliced
• 900g lean minced beef (or half beef, half pork mince)
• 600ml chopped tomatoes
• 300ml tomato purée
• 150ml large glass red wine (optional)
• 30g red wine vinegar
• 15g sugar
• 200g parmesan

Method

1. Heat the olive oil in a very large saucepan over medium heat. Add the chopped bacon and cook until golden, stirring occasionally. This should take about 20 minutes.
2. Add the finely chopped onion, carrot, and celery to the saucepan. Cook for another 20 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
3. Add the crushed garlic, dried mixed herbs, and bay leaves to the saucepan. Cook for 2 minutes, stirring constantly, until the garlic is fragrant.
4. Add the sliced mushrooms to the saucepan. Cook for 5 minutes, stirring occasionally, until they release their liquid and start to brown.
5. Add the lean minced beef to the saucepan, breaking it up with a spoon as it cooks. Cook until the meat is no longer pink, stirring occasionally.
6. Add the chopped tomatoes, tomato purée, red wine (if using), red wine vinegar, and sugar to the saucepan. Stir to combine, then bring the mixture to a simmer.
7. Reduce the heat to low and let the bolognese simmer for 1 hour, stirring occasionally, until it has thickened and the flavors have melded together.
8. Season the bolognese with salt to taste.
9. Serve the big-batch bolognese over cooked pasta and top with grated parmesan cheese.