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  • The Australian Women’s Weekly Food

    Winter’s table

    Jun 30, 2019 6 minutes

    BEST-EVER BOLOGNESE

    PREP + COOK TIME 10 HOURS 40 MINUTES SERVES 6

    1 tablespoon olive oil
    125g piece prosciutto, chopped finely
    2 medium brown onions (300g), chopped finely
    1 large carrot (180g), chopped finely
    2 stalks celery (300g), trimmed, chopped finely
    2 cloves garlic, crushed
    500g minced pork
    500g minced veal
    1 cup (250ml) dry red wine
    1½ cups (375ml) beef stock
    ½ cup (140g) tomato paste
    1kg ripe tomatoes, peeled, seeded, chopped coarsely
    ⅓ cup finely chopped fresh basil leaves
    2 tablespoons finely chopped fresh oregano
    ½ cup (40g) shaved parmesan
    ½ cup loosely packed fresh basil leaves, extra

    1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sauté (medium) setting; cook prosciutto, stirring, until crisp. Add onion, carrot, celery and garlic; cook, stirring, until vegetables soften. Remove from cooker.

    2 Heat remaining oil in cooker; cook pork and veal, stirring, for

    5 minutes or until browned. Add wine; bring to the boil. Return vegetable mixture to cooker; stir in stock, paste and tomato. Cook, covered, on low, for 10 hours.

    Stir in chopped basil and oregano; cook, covered, on high,

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