Pork and veal bolognaise recipe
- 2 tbsp vegetable oil
- 500g pork mince
- 500g veal mince
- 1 onion diced
- 2 cloves garlic, crushed
- 1 bottle (700ml) passata
- 1 large tin (810g) crushed tomatoes
- 2 chicken stock cubes
- 2 tbsp Italian herb mix
- 3 bay leaves
- 2 tbsp balsamic vinegar
In a large frying pan, heat the oil and gently fry the onions and garlic until translucent.
Add the pork and veal mince to the pan and cook until browned.
Add the passata, crushed tomatoes, stock cubes, herb mix, bay leaves and balsamic vinegar to the pan and bring to the boil.
Simmer for between 20 and 60 minutes depending on the amount of time you have.
- I like to serve this with rigatoni pasta and a liberal sprinkling of parmesan cheese.
- You can add a couple of tablespoons of tomato paste to this recipe but I like to let the meat flavours shine through, so I prefer not to.
- This recipe was created by Jennifer Cheung for kidspot, New Zealand's best recipe finder.