Ingredients
2 Tbsp extra virgin olive oil
600g beef mince
600g pork mince
1 cup red wine
1/2 cup tomato paste
250ml chicken stock
1 brown onion, finely chopped
2 cloves garlic, minced
2 sticks celery, finely chopped
1 carrot, diced into 1cm cubes
400g can chopped tomatoes
1 Tbsp brown sugar
6 basil leaves, torn
1 fresh bay leaf
1 rind of parmesan wedge (see cook’s tip, below)
Sea-salt flakes and freshly ground
black pepper, to season
Cooked spaghetti, to serve
Shaved parmesan, to serve
Tip:
Don’t toss the rind of your parmesan! It’s edible and tasty. Instead, put it in a zip-lock bag and save for your next bolognese. As the sauce cooks, the rind softens and releases flavour. Lucky is the person who finds it in their serve!
Method
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Heat oil in a large frying pan over a high heat. Add all mince and cook, stirring every 2 minutes, for 8 minutes or until mince is no longer red. Stir in wine and tomato paste, then bring to the boil. Cook for 5 minutes or until wine has reduced by half.
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Transfer to the bowl of a 5L slow cooker and place in appliance. Stir in stocks, vegetables, sugar, herbs and parmesan rind. Cover with lid and cook on low setting for 9 hours. Season.
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Transfer bolognese to a pot and serve family-style on spaghetti. Top with parmesan.
