Oven Baked Bolognese

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Oven Baked Bolognese

Yield 6

Author Lucy Tweed

Cook time

1 H & 20 M

Total time

1 H & 20 M

The all encompassing heat of the oven is like giving the most huggiest of foods a hug.

Ingredients

• 300g veal, minced
• 300g pork, minced
• 300g beef, minced
• 1 red onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks of celery, finely chopped
• 4 cloves of garlic, crushed
• 1/4 cup red wine
• 1 tablespoon fresh oregano
• 1 can (400g) crushed tomatoes
• 1 jar (700g) passata sauce
• 1/2 cup water
• Salt and pepper to taste

Instructions

1. Preheat the oven to 150°C (300°F).
2. Prepare the minced meat by dividing it into 1-2 portions. Shape each portion into a large burger patty to fit into the base of a large oven-safe pan or Dutch oven, which will help brown the meat evenly.
3. Heat the pan over medium-high heat. Add the first meat patty and brown on one side until fully sealed and the blood has risen to the surface. This process helps develop rich flavours in the sauce.
4. Turn and break up the patties into smaller chunks, then remove and set aside almost immediately—they are now only partly cooked. You can continue to brown this off, but I like to leave some cooking for when the sauce is added. Repeat the browning process with any remaining patties you have.
5. Add the chopped red onion, carrots, celery, and crushed garlic. Sauté the vegetables until they have softened and browned slightly.
6. Pour the red wine into the pan to deglaze it. Scrape the bottom to release any browned bits, as they add flavour to the sauce.
7. Stir in the fresh oregano and simmer until the red wine has reduced and evaporated.
8. Add the crushed tomatoes and the entire jar of passata sauce to the pan. Rinse the jar with half a cup of water to gather any remaining sauce, then add it to the pan. Stir everything together to combine.
9. Bring the sauce back to a simmer—season with salt and pepper to taste. If you prefer a spicier sauce, you can also add a pinch of red pepper flakes at this point.
10. Once the sauce simmers, return the browned meaty chunks to the pan, nestling them into the sauce and any meat juices.
11. Place a lid on the pan and transfer it to the preheated oven.
12. Bake the Bolognese sauce in the oven for about 1 hour or until it becomes thick and rich and the flavours meld together.
13. Remove the pan from the oven and stir the sauce well. Taste and adjust the seasoning if necessary.
14. Eat with your favorite pasta, turn it into a lasagne, refrigerate for 3-4 days, or freeze until ready to eat.

Nutrition Facts

Calories

384

Fat

24 g

Sat. Fat

9 g

Carbs

11 g

Fiber

3 g

Net carbs

8 g

Sugar

5 g

Protein

29 g

Sodium

253 mg

Cholesterol

113 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.