Monday, November 23, 2009

Recipe: Bolognaise Sauce

two characterful baby round carrots

Phew!... How did everyone survive yesterday? The mercury soared to just above 40 degrees celsius in Sydney. Quite unprecedented for November. Doesn't augur well for summer does it?
Surprisingly the balcony plants didn't seem to fair too badly. I gave them a good soaking early in the morning and other than a few yellow leaves no signs of heat distress or sunburn (unlike a few Syndey-siders who crazily spent the day at the beach!)
Looking at the ripening herbs and vegies I thought I'd throw together a bolognaise sauce. I'm working interstate this week so at least the hubby will be well-fed while I'm away. Feed the man meat I say!

Scanning the edible balcony garden I realised I had most of the fresh ingredients for a bolognaise sauce

carrots, tomatoes, thyme, rosemary, parsley and basil

Tomato envy: Don't worry Mr Carrot it's how you taste that counts

The rest of the ingredients came fom the pantry and butcher - pork and veal mince, some smoked speck, tomato passata, tinned tomatoes, onions, garlic and some olive oil

1 large brown onion, finely chopped
50g of smoked speck or bacon, chopped into lardons
3 large cloves of organic garlic, chopped
2 carrots, diced
1 tin of tomatoes or two chopped fresh tomatoes
2 bottles of tomato passata
1/4 cup chopped thyme, rosemary, parsley, basil
500g pork mince
500g veal mince
5 tablespoons olive oil
salt and pepper and a little sugar to taste

Pour olive oil into a casserole pot and put on medium to low heat. Add onions, carrots and speck and fry for about 5 minutes until onion is translucent and speck is crispy. Add chopped garlic and fry until fragrant. Add mince meats and turn up the heat to brown well all over. Add tinned tomato, passata and herbs and bring to a boil. Add salt and pepper and maybe some pepperoncini if you like a bit of a chilli hit. Turn the heat down to a gentle bubble and leave for two hours to gently transform into a thick, rich meaty sauce.

Into the casserole pot and two hours later an alchemist's dream

Some egg pasta and some parmesan shavings....

...... and one very happy husband....


  1. spag bog has been a staple in our house for years! everyone loves bog! i'm always up for testing others' recipe for their yours will be tested soon...tho i'm going do a smaller version and try it out in the pressure cooker for a quicker cooking time. I usually cook mine on the stove top and then do batches in the microwave for 20 mins at a time....but i've been itching to see how it would go in the pressure cooker.
    the big question, Indira, is fresh pasta or dried? for us...bog always tastes better with a good imported Italian dried pasta.

  2. I am sure he will be one happy man :-)

  3. Indira this looks fantastic! I love the pictures too!

  4. Hi Indira, hope you are enjoying your travels. Your produce all looks beautiful and fresh! It was bucketing down in Melbourne on Sunday, very different weather to Sydney. Good for the garden, but not for the washing on the line!


  5. I'm definitely making a trip to Australia one of these days....just so I can try your food! Looks amazing.

  6. Hi suziwong66,
    I too love trying different variations of this Italian-aussie classic! Love to know yours? Indira

    Hi Amanda,
    I am blessed with a husband who is very easy to please providing he is well-fed! Indira

    Hi Catherine,
    thanks for your comments about the photos. I think pictures are more important than the words most of the time. Indira

    Hi rachel,
    yes hasn't the weather been erratic lately! Indira

    Hi Kiki,
    Wow, that would be awesome if you ever came downunder for a visit. Let's start organising it!Indira