This is the perfect weekend sauce… It may seem like a lot of ingredients, but this is a really easy assembly.
13oz (375g) ground veal
13oz (375g) ground beef
1 Italian sausage, skin removed
1 diced white onion
1 diced carrots
2 ribs diced celery
pinch of chilli flakes ½ cup (125ml) red wine 1½ cup (375ml) chicken stock 1 tsp (5 mL) salt 12 oz (350 mL) chopped tomatoes
1 tsp (5 mL) thyme 1 tsp (5 mL) sage
1 Tbsp (15 mL) oregano 1 tsp (5 mL) ground pepper 0.2oz (5g) dried porcini mushrooms
6 cloves chopped garlic 1/3 cup (75 mL) unsalted butter
tagliatelle to serve
Brown all three meats, in batches so they don’t stew. Add the diced vegetables and chilli flakes, cooking gently until they soften. Add the red wine and allow the alcohol to evaporate for a few minutes. Add the chicken stock and salt; simmer for 30 minutes.
Add the chopped tomatoes, all of the herbs, dried porcini and garlic.Cover and simmer for three hours, stirring occasionally.
Once the bolognese has cooked, add the butter stirring to combine.
Serve over tagliatelle or your favourite pasta.