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Brilliant Bolognes

Published : June 28, 2016

Brilliant Bolognes


  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 - 4 cloves garlic, crushed
  • 1 tbsp chopped rosemary leaves
  • 500g premium beef mince
  • 4 cups (1 litre) *GOOD STOCK beef stock
  • 100g semi sun-dried tomatoes
  • 500ml tomato passata 
  • 1 bay leaf
  • 500g small pasta shells
  • 1 cup frozen peas
  • 1 tbsp chopped flat-leaf parsley
  • Shaved parmesan to serve



  1. Blitz onion, carrot and garlic in a food processor until finely diced.
  2. Heat oil in a large  heavy-based saucepan over low-medium heat. Cook onion, carrot and garlic for 2-3 minutes. Add beef and cook until browned.
  3. Blitz sun-ried tomatoes in a food processor. Add stock, sun-dried tomatoes, passata and bay leaf.
  4. Season with salt and black pepper and bring to the boil, cover and simmer over a low heat for 30 minutes.
  5. Stir in pasta and 1 cup (250 ml) boiling water, and cook for 10-12 minutes until pasta is al dente, stirring often to keep from sticking. Add peas for the final minute to heat through.
  6. Stir in parsley and top with shaved parmesan.

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