Home
Recipes
carrots

Pulled pork

Pork recipes

Pulled pork

6 hours

Brisket ragu with tomato, barley and olives

Brisket ragu with tomato, barley and olives

4 hours

Trout-and-prawn pies with potato crust

Pie recipes

Trout-and-prawn pies with potato crust

35 minutes

Herbed tomato mince with cheesy polenta

Polenta recipes

Herbed tomato mince with cheesy polenta

1 hour

Braised butternut with sweet potato bake

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Cocoa riblets with vegetable chips

Butternut recipes

Cocoa riblets with vegetable chips

40 minutes

Hogget shanks

Cooking with

Hogget shanks

3 hours

Pulled beef sandwich with coleslaw and crinkle-cut chips

Sandwich recipes

Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Cape Malay seafood curry

Curry recipes

Cape Malay seafood curry

Beef-and-beer pie with slow-roasted cipollini onions

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Oven-poached whole chicken and vegetables with celery lemon salsa

Oven-poached whole chicken and vegetables with celery lemon salsa

1 hour

Marius Redelinghuys' bolognese

Marius Redelinghuys’ bolognese

2 hours

Load more

Marius Redelinghuys’ bolognese

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

1 T olive oil
1 T butter
6 bacon or pancetta rashers
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 t dried oregano
500 g beef mince
1 x 400 g tomatoes can
2 T tomato paste
Sea salt and freshly ground black pepper, to taste
2 T sugar (optional)
160 g Parmesan, grated
500 g fresh pasta, cooked al dente according to package instructions
15 g fresh basil

Method

Heat the olive oil and butter in a large pan over a medium heat. Fry the bacon or pancetta until crisp, then add the onion, carrot, celery, garlic and oregano. Sauté until the onions and celery are soft.

Add the mince and brown, then add the tomatoes and tomato paste and stir.

Season to taste and simmer for 1½ hours over a low heat.

Check the seasoning and add the sugar only if necessary – the sauce should not be too sharp. Stir in half the Parmesan and serve over the pasta. Garnish with the remaining Parmesan and fresh basil.

Cook’s note: The trick when cooking Bolognese is to go low and slow. Cook for up to 2 hours over a low heat to intensify the flavour.