Pork & Veal Bolognaise

  • Prep mins
  • Cook mins
  • Ready mins
  • Serves




In a large frying pan, heat some oil to fry the onions and garlic until soft

Add the pork and veal mince to the pan and cook until browned.

Add the crushed tomatoes, tomato paste stock, herb mix, bay leaves and balsamic vinegar, salt and sugar to the pan and bring to the boil.

Simmer for between 20 and an hour (the closer to an hour the better)
Serve with a generous sprinkle of Parmesan cheese.