Sauce can be made up to three days ahead. Keep, covered, in the fridge. Or divide into individual portions in freezer-proof containers. Freeze for up to two months.
Grated parmesan, to serve
2 tblsps olive oil
2 onions, finely chopped
1 carrot, peeled, finely chopped
3 cloves garlic, crushed
1 tsp dried mixed herbs
500g pork and veal mince
1⁄3 cup tomato paste
1⁄2 cup dry white wine
2 x 410g cans chopped tomatoes
2 beef stock cubes (5g each), crumbled
1⁄2 cup water
Salt and pepper, to taste
1⁄2 cup chopped fresh basil
To make bolognese sauce, heat oil in a large saucepan over a medium heat. Add onions, carrot, garlic and herbs. Cook, stirring occasionally for about 5 minutes, or until soft.
2 Add mince. Cook, stirring to break up mince with a wooden spoon, for about 5 minutes, or until browned. Stir in paste, then wine. Bring to boil. Add tomatoes, stock cubes and water. Season.
3 Return bolognese to boil. Cover. Gently boil, stirring occasionally, for 30 minutes. Uncover. Gently boil for further 15 minutes, or until thickened. Stir in basil.
4 Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Add bolognese sauce. Toss to combine.
5 Serve with parmesan.
This recipe originally appeared on New Idea Food.