There is nothing quite like a good bolognese. This makes a large quantity so plenty for a group or leftovers to freeze. The vegetables are roasted and blitzed before adding to the sauce, which adds great flavour and of course hides them for any younger and fussier eaters.
- 1 eggplant, cut into 5cm pieces
- 1 zucchini, cut into 5cm pieces
- 1 red capsicum, deseeded and cut into 5cm pieces
- 6 cloves garlic, skin on
- 1 red onion, peeled and cut into wedges
- 2 tbsp olive oil
- 2 kg best quality beef mince
- 1½ tbsp Herbie’s Spices Italian Herbs
- 2 tsp Herbie’s Spices Porcini Powder
- 1 tsp salt
- 2 (400ml) tins crushed tomatoes
- 1 (600ml) jar passata
- Pasta of choice, to serve
- Herbie’s Spices Chilli Flakes, to serve (optional)
- Parmesan, to serve
- Preheat oven to 200C while preparing vegetables.
- Place vegetables on a large baking tray, drizzle with olive oil and season with salt and pepper. Cook for 20-30 minutes until roasted and tender. Squeeze garlic from skins (discarding skin) and blitz the vegetables to a chunky puree. Set aside and reduce oven to 120C.
- In batches, brown the mince well, breaking up with a spoon into fine granules and cooking until moisture has evaporated and mince is dark brown. Transfer to a large casserole dish and continue with remaining mince.
- Add herbs, porcini powder, salt, vegetable puree, tomatoes, passata and 400ml water. Stir well and bring to the boil slowly.
- Place a lid on the casserole dish and transfer to the 120C oven for 1 hour, stirring occasionally.
- If making ahead, turn off oven and leave to cool in there before refrigerating or freezing.
- Serve with 80-100g pasta per person, chilli flakes (if using) and parmesan cheese.