Rhonda's Awesome Bolognese
3 Tbsp olive oil + 1 Tbsp extra
2 cloves garlic, chopped
1 small onion, chopped
2 sprigs Thyme - remove leaves off the stem
handful of Basil leaves
handful of Oregano leaves
2 bay leaves
1 can (800g) whole tomatoes
500g pork & veal mince
1/4 cup red wine
2 tsp chilli flakes (optional)
salt & pepper
Heat oil in a medium pot with onions, garlic and bay leaves until onions turn translucent.
Add the can of tomatoes to the pot and break up the whole tomatoes with the back of a fork, bring to the boil.
Once it has reached boiling point reduce heat, let simmer for about 40 mins - 1 hr until it is reduced. At this point, throw in your herbs, chilli (if using - you can turn the heat up or down to your liking by adding more or less chilli flakes) and wine and simmer for about another 15 mins. Remove bay leaves.
Whilst your sauce is simmering, heat the extra 1 Tbsp oil in a fry pan. Cook the mince until browned all over. Add the sauce to the meat and stir. Season with salt and pepper.
Traditional - Over some pasta with freshly grated parmesan
Funky - as the meat filling for lasagna
Naughty - over some buttered toast after a big night out... best hang over breakfast EVER!
* If the sauce gets too acidic, add some sugar to balance out the flavour.
* This sauce tastes better the next day as all the flavours have developed and matured.
* Make a large pot over the weekend and place serving portions into ziplock bags, then place in the freezer for easy hearty microwave meals during the weekdays.
Bon Appétit ♥
P.S: Incase you're wondering, that awesome bottle of wine in the picture above is David Hook's Rosé 2010, it is so incredibly light and easy to drink, perfect for the warm weather coming up! xx