Bolognese Sauce & Entice Cuvée

We had great fun in the test kitchen perfecting a bolognese recipe with our new Bolognese Seasoning and enjoyed it with our Entice Cuvée.

Ingredients

• premium beef mince >15% fat  ·  1 pound 
• large carrot, diced finely  ·  1 
• pancetta or bacon, finely chopped  ·  4 ounces 
• red wine  ·  1 1/4 cup 
• Herbies Bolognese Seasoning  ·  2 teaspoons 
• whole tomatoes with juice  ·  28 ounces 
• tomato paste  ·  4 tablespoons 
• salt, to taste  ·  1/2 teaspoon 
• pappardelle pasta, cooked  ·  1 pound 
• rib celery, diced finely  ·  1 
• olive oil  ·  2 tablespoons 
• garlic, chopped  ·  4 cloves 
• medium brown onion, diced finely  ·  1 
• Herbies Pepper Black Asta, ground  ·  1/2 teaspoon 

Instructions

To the classic base of Italian herbs, we’ve added porcini, black garlic, chilli, smoked paprika and allspice to give ultimate flavour to the dish.

1. In Le Crueset-type casserole dish or dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
2. Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
3. Add beef and cook, breaking up with a wooden spatula or spoon, until no pink remains.
4. Add the wine and simmer uncovered until evaporated, about 10 minutes.
5. Stir in tomato paste, tomatoes with juice and Herbies Bolognese spice seasoning.
6. Break tomatoes up with a wooden spatula or spoon.
7. Cover and simmer for 30 minutes or until thickened.
8. Season with salt & pepper to taste.

Jenny's Tip: - Serve immediately over the pappardelle or your favorite pasta.