This bolognese sauce is used in both the homemade gnocchi and lasagna recipes. Only half the amount is needed for the gnocchi but the remainder can be frozen and used on another occasion.
- 60 ml (¼ cup) olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 rack (about 500 g) pork ribs, cut into 4 pieces
- 500 g minced veal or beef
- 500 g minced pork
- 1 cup basil, chopped
- ½ cup flat-leaf parsley, chopped
- 2 long red chillies, finely chopped
- 3 x 750 ml jars passata
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 8 cups
Heat oil in a large frying pan over medium heat. Add onions and garlic, and cook for 2 minutes or until onion is softened. Add pork ribs and cook for 3 minutes or until starting to brown.
Add mince, basil, parsley and chillies, and cook, breaking up any lumps, for 8 minutes or until browned. Add passata and bring to the boil. Reduce heat to low and cook for 45 minutes or until sauce is thickened and meat is tender. Remove pork ribs, shred meat and discard bones. Return meat to pan and season with salt and pepper.
Photography by Alan Benson.