Ingredients

Method

  • Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned.
  • Add the tomato paste, stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly.
  • Add the diced tomato and passata and simmer over low heat, stirring occasionally, for 45 minutes or until sauce thickens
  • Divide pasta between bowls, spoon over Bolognese sauce and add grated parmesan.
  • Grate Perfect Italiano Parmesan over the top.

Tips & Hints:

  • If you have leftover sauce, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight. You can also refrigerate the Bolognese in an airtight container for up to 3 days.

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