Nonna’s Bolognese

Equipment

• Large pot with lid or a Dutch oven
• Wooden spoon
• Knife and board

Ingredients

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 500 g pork mince
• 500 g veal mince
• 700 g tomato passata
• 1 cup water
• 250 g tomato paste
• 12 fresh basil leaves
• 5 whole cloves
• 1/4 cinnamon quill
• Salt to taste
• Pasta of choice, to serve
• Grated parmesan, to serve

Instructions

1. Warm olive oil on low–medium heat and gently soften the diced onion until translucent (about 10 minutes).
2. Add garlic and cook for about a minute until fragrant, without browning.
3. Increase heat to medium–high. Add pork and veal mince, breaking it up with a spoon so there are no clumps. Cook until evenly browned.
4. Stir in passata, water and tomato paste until well combined.
5. Add basil leaves, cloves and a small piece of cinnamon. If handy, contain the cloves and cinnamon in a tea infuser for easy removal later. Season with salt.
6. Cover and simmer very gently for about 2 1/2 hours, stirring occasionally so it does not catch.
7. Remove lid and cook another 30 minutes on very low to thicken.
8. Serve with pasta and plenty of parmesan.