Meatball Bolognese Meatball Bolognese
Meatball Bolognese
For the best spaghetti and meatballs
Prep 60 hours
Total 60 hours

Serves
US | Metric
Ingredients
  • 100 g Smoked Bacon lardons
  • 2 medium onions, finely roughly
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, minced
  • 12 beef meatballs
  • 400 g tin chopped tomatoes
  • 500 g carton passata
  • 1 Large handful basil (plus extra to garnish)
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsps tomato purΓ©e
  • 1 Beef stock pot
  • 125 ml red wine
  • 100 ml Whole milk
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1.Starting in a large cold saucepan add the bacon lardons and place on a medium heat. Once the fat renders add the olive oil.

2.Reduce the heat and add the onions, carrots, celery sticks and garlic cloves and fry for 10 mins until the veg often until it softens.

3.Increase the heat to high, adding the meatballs stirring frequently for 5mins until browned all over.

4.Add the rest of the ingredients and bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30-45 mins stirring occasionally until thickened or optionally blend after 30mins with a hand Blender and continue to cook for the last 15mins.

5.Finally stir in the milk and season to taste.


π—¦π—²π—Ώπ˜ƒπ—² π˜„π—Άπ˜π—΅ - grated parmesan, the remaining basil leaves and as much garlic bread as you want!


Meatball Bolognese Meatball Bolognese

Meatball Bolognese
For the best spaghetti and meatballs

favorite
print
like

Prep 60 hours
Total 60 hours
Serves
US | Metric
Ingredients
  • 100 g Smoked Bacon lardons
  • 2 medium onions, finely roughly
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, minced
  • 12 beef meatballs
  • 400 g tin chopped tomatoes
  • 500 g carton passata
  • 1 Large handful basil (plus extra to garnish)
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsps tomato purΓ©e
  • 1 Beef stock pot
  • 125 ml red wine
  • 100 ml Whole milk

1.Starting in a large cold saucepan add the bacon lardons and place on a medium heat. Once the fat renders add the olive oil.

2.Reduce the heat and add the onions, carrots, celery sticks and garlic cloves and fry for 10 mins until the veg often until it softens.

3.Increase the heat to high, adding the meatballs stirring frequently for 5mins until browned all over.

4.Add the rest of the ingredients and bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30-45 mins stirring occasionally until thickened or optionally blend after 30mins with a hand Blender and continue to cook for the last 15mins.

5.Finally stir in the milk and season to taste.


π—¦π—²π—Ώπ˜ƒπ—² π˜„π—Άπ˜π—΅ - grated parmesan, the remaining basil leaves and as much garlic bread as you want!