Veal, Pork and Mortadella Bolognese
Preparation time: 15 minutes Cooking time: 1½ hours Serves: 4-6 1 Sauté the onions, celery, garlic and herbs in half the olive oil in a large heavy-based
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Cooking tools:
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Pot
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 2 brown onions, finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic, minced
- 2 tsp dried Italian herbs
- ¼ cup extra virgin olive oil
- 1kg pork and veal mince
- 200g mortadella, grated
- 100g unsalted butter
- 2 Tbsp tomato paste
- 3 x 400g cans diced tomatoes
- 2 Tbsp honey
- 2 tsp red wine vinegar
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- sea salt flakes and freshly-ground black pepper
- 500g tagliatelle or gluten free pasta
- 1½ cup finely-grated Parmesan
- ½ bunch parsley, finely chopped
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