This recipe is inspired by Hugh Fearnley-Whitingstall’s bolognese sauce. I am a great fan of Hugh’s and can totally recommend watching any show he has ever produced! This sauce can be used for pasta, or lasagne. It nearly uses every herb I have in my garden, so I love it! Awesome to be able to eat what you grow. We used this one today to make lasagne. We made 2 lasagna’s and had enough left for a pasta meal also.

Ingredients

• 4 tbsp olive oil
• 250g diced bacon or pancetta (optional)
• 500g minced beef
• 500g minced pork
• a glass or 2 or 3 of red wine
• 2 grated zucchinis
• 2 grated carrots
• 3-4 stalks of celery, chopped
• 2 cloves garlic, finely chopped
• 500g finely chopped onions or spring onions
• 400g tin of tomatoes or 8 home grown tomatoes chopped finely
• 250ml tomato puree
• 250ml beef stock (optional)
• salt and pepper
• grated parmesan
• any or all of the following fresh herbs:
  • 2 bay leaves
  • 1/2 cup parsley, chopped
  • 10 or so leaves of sage
  • 2 sprigs of rosemary, leaves removed
  • 2-3 sprigs of thyme
  • 2-3 sprigs of marjoram, leaves removed
  • 2-3 sprigs of oregano, leaves removed
  • 1/2 cup basil chopped (add this at the end)
  • 2 fresh or dried chilli’s (only if you like it spicy)

What to do

1. If using bacon or pancetta, fry it until crispy and set aside
2. Add oil to the fry pan, and cook the meat until browned (you can do this in batches if you like)
3. Add the onion and garlic and cook until translucent
4. Add the tomatos, stock and wine
5. Add the herbs and tomato puree
6. Allow to bubble away stirring occasionally for 1 or 2 hours
7. Season with salt and pepper to taste
8. Serve with grated parmesan on top