Oven Baked Bolognese
Three minces, browned like burger patties, then slow-baked into a rich, deeply flavoured Bolognese. Make a double batch - this freezes brilliantly.
Serves: 6 (or make 2 × 900g jars)
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
INGREDIENTS
300g veal mince
300g pork mince
300g beef mince
1 red onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, crushed
1/4 cup red wine
1 tbsp fresh oregano
1 can (400g) crushed tomatoes
1 jar (700g) passata
1/2 cup water
salt and pepper, for seasoning
METHOD
Preheat the oven to 150°C.
In a large oven-safe pan or Dutch oven, divide the combined mince into portions and shape each into a large patty - this helps it brown evenly.
Heat the pan over medium-high heat and add the patties. Brown on one side until fully sealed and the juices have risen to the surface, which builds real depth of flavour in the sauce.
Turn and break up the patties, continuing to brown - it's fine to leave some larger pieces to keep cooking alongside the vegetables.
Push the meat to the side of the pan and add the chopped onion, carrots, celery and crushed garlic. Sauté until softened and lightly browned.
Deglaze the pan with the red wine, scraping the base to release any browned bits - this is where a lot of the flavour lives.
Stir in the fresh oregano and simmer until the wine has reduced and mostly evaporated.
Add the crushed tomatoes and the whole jar of passata. Rinse out the jar with the water to catch any remaining sauce, then add that too. Stir well to combine.
Bring back to a simmer and season with salt and pepper. Add a pinch of chilli flakes here if you'd like more heat.
Once simmering, return the browned meat patties to the pan, nestling them into the sauce.
Cover with a lid and transfer to the oven. Bake for about 1 hour, until thick and rich and the flavours have melded together.
Remove from the oven, stir well and adjust the seasoning if needed.
Serve with your favourite pasta, turn it into a lasagne, or store in the fridge for 3-4 days or in the freezer until needed.
HINTS
Browning the mince as one large patty first, rather than crumbling it straight into the pan, builds significantly more flavour into the final sauce.
This recipe scales up easily - double the batch and freeze the extra in jars for an instant dinner down the track.
Beyond spaghetti, this sauce works equally well in a lasagne, a shepherd's pie, or stirred through baked potatoes.
NUTRITION (per recipe total, serves 6 - guide only):
Calories: approx. 2800 kcal
Protein: approx. 200g
Carbohydrates: approx. 90g
Fat: approx. 175g
Fibre: approx. 14g
Sugar: approx. 35g
Sodium: approx. 3200mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.