Thread: Venny Bolognese Recipe

Gidday, thought I'd chuck up a bloody good bolognese recipe that I've been using for a few years. Put all that beauty mince to use.


1 kg Venny mince

2-3 tablespoons oil
1 large onion (finely chopped)
3-4 cloves garlic (finely chopped)d
1 carrot grated
Couple sticks celery diced
3-4 rashes streaky bacon (chopped small)
1.5 cups Red wine
2-3 cups Beef stock
1/2 cup parmesan (save some for serving)
1 tbsp brown sugar (optional)


1/4 cup fresh herbs diced fine (sage, rosemary, basil)
1 Tbs dried Oregano

1/2 cup chopped parsley (add at end)
1/2 cup parmesan (add at end and save some for serving)

1/2 cup tomato paste (I just put a whole pottle in)
1 can tomatoes or 2-3 big fresh ones chopped

3 anchovy fillets chopped fine (optional)

Cook up ya bacon pieces how you like them and put aside. Brown mince in good heavy pan in smaller amounts, you want all the moisture cooked out till it's browning hard out and sticking to bottom of pan, you get the best flavour that way. Easy to burn so watch out. Deglaze pan with a little wine or stock once done.

Sweat onions and garlic in decent sized pot with olive oil, then add carrot and celery until soft as well. Add fresh and dry herbs and tomato paste, stir and crank up heat. When temp gets up add red wine, cook off alcohol for a minute and then add your meat, stock, tomatoes and turn down low.

Cook on low for 2-4 hours. Once thickened up, stir through parmesan and parsley.

Serve with parmesan and a few extra basil leaves.

Enjoy