Meat Bolognese


Chef Randy Feltis is here with a winter warming classic meat bolognese recipe. “We have this thing on the stove that everyone needs to have on their stove all winter long.”





In an awesome pot sauté veggies in olive oil. Add beef and pork, stir until broker down into little pieces.  Add tomato paste and develop small colour. Deglaze with milk, reduce then wine, reduce. Add tomatoes, bay leaves, parm rinds and season.
Simmer for 3-6 hours breaking down the tomatoes with a spoon.
Add some sauce to a pasta pan and simmer. Hit with pasta water to get the huggable consistency with your favourite pasta. Plate and garnish with grated parmigiana. Serve and enjoy.