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Beef & Pork Bolognese

1 Jar of Miza Smoky Tomato Sauce 
250g Pork Mince
250g Beef Mince
50g Pancetta, diced
1 Onion, finely diced
2 Celery Sticks, diced 
1 Medium Carrot, finely diced 
3 Garlic Cloves, finely chopped 
1 Bunch of Basil, leaves picked and stems finely chopped
1 Parmesan Rind
1 Tbsp Tomato Paste
1/4 Tsp Nutmeg
4 Bay Leaves
200ml Whole Milk 
100ml White Wine 

400g Pasta 


To Garnish: 
Grated Parmesan  

Cook Time: 0075
Serves: 04

Instructions
  1. Prepare the vegetables first. Peel and finely dice the onion, celery, and carrot. Peel and finely chop the garlic and basil stems. 
  2. In a medium frying pan over medium/high heat, add a drizzle of olive oil. Once hot add the beef mince and use a wooden spoon to break it into smaller chunks. Leave to brown for 3-5 minutes and then stir to brown on the other sides. Set aside and then add the pork mince to brown, and repeat. 
  3. Meanwhile, in a large saucepan heat 1 tbsp of olive oil over medium heat. Add the onion, celery and carrot with a generous pinch of salt and stir to coat. Cover and cook for 10 minutes or until softened, stirring occasionally. 
  4. Add the garlic and basil stems to the pan and fry for 2-3 minutes, then add the tomato paste and cook that out for 2 minutes. 
  5. Add the meat to the pan and break it up again with a wooden spoon. Season with salt and pepper. Increase the heat slightly and then add the milk and bring it to a simmer. Cook until the milk has reduced to half. Then add the wine and repeat. 
  6. Add the Smoky Tomato sauce and 1 jar of water and stir through. Then add the parmesan rind, bay leaves and nutmeg with a pinch of salt and pepper. Leave the bolognese to cook on a simmer for at least 30 minutes. You can make this ahead of time and leave to simmer for longer before allowing it to cool and put in the fridge - it always tastes a bit better after sitting in the fridge overnight. 
  7. When you are ready cook your pasta according to instructions. 
  8. Prepare a side salad of your choice - examples could be diced cucumber and tomato with basil, a salad with lettuce, pear, spring onion, roasted hazelnuts and a simple vinaigrette (olive oil, vinegar, lemon juice, salt and pepper). 
  9. Serve your bolognese with pasta and your side salad and garnish with some extra grated parmesan.