Nick Honeyman's Bolognese

Ingredients

• ½ onion, finely diced
• 1x stick celery, finely diced
• 150g - 200g 100% NZ pork mince
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• ⅓ tbsp brown sugar
• ½ tsp butter
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 100g prosciutto
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)

Method

Step 1

• Sauté onions, celery and prosciutto in butter for 10 minutes.
• Add garlic, thyme, rosemary and bay leaf.
• Sauté for a further 2 minutes.
• Add tomato paste and cook out for 2 minutes.
• Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.

Step 2

• Add tomatoes, Worcestershire sauce, brown sugar, beef stock and bring to simmer.
• In a separate pan brown mince on high heat. When cooked add to tomato base.
• Cook out for 15 - 20 minutes, stirring frequently and season to taste with salt and pepper.

Step 3

• 2 minutes before serving, finish with shredded basil.
• Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

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