Red wine bolognese sauce

Tam West

To speed up the preparation, chop the vegetables in a food processor. I had some Toulouse French grind pork with added garlic and parsley in the fridge (L'Authentique brand) and I used that instead of the pork mince for a change.

Ingredients

2 Tbsp	Olive oil
2	Onions, finely chopped
2	Carrots, finely chopped
2 sticks	Celery, finely chopped
80 g	Pancetta, chopped
250 g	Beef mince (Main)
250 g	Pork mince (Main)
125 ml	Red wine
375 ml	Beef stock, or more if needed
2 Tbsp	Tomato paste
1 tsp	Thyme leaves, roughly chopped

Directions

1. Place a heavy-based saucepan over a low heat. Add the oil, onion, carrot and celery and cook until the vegetables are soft, about 7 minutes.
2. Increase the heat and add the pancetta, and cook for a further 2 minutes. Add the beef mince and pork mince and brown, stirring with a wooden spoon to break up any lumps of meat.
3. Add the red wine and bring to the boil. Boil for 1 minute, scraping up the brown bits off the base of the saucepan.
4. Add the beef stock, tomato paste and thyme. Lower the heat, cover and gently simmer the sauce for 1¼ hours, stirring occasionally and tasting for seasoning as it cooks.
5. Serve with cooked pasta (we used rigatoni as sauces adhere well to a ridged pasta) and a sprinkle of parsley.

More of Kathy's recipes using wine

• Wine pan sauce two ways
• Red wine rhubarb meringue pie