Bolognese sauce extra meat

Serves : 4

Preparation time: 15 minutes

Cooking time: 45 to 65 minutes

Ingredients

• 750 g (26 oz) ground beef
  
• 750 g (26 oz) ground veal (or pork)
  
• 120 to 150 ml (8 to 10 tbsp.) olive oil
  
• 750 ml (3 cups) onion, chopped
  
• 750 ml (3 cups) red, yellow or orange bell pepper, brunoise
  
• 2 garlic cloves, chopped
  
• 60 ml (4 tbsp.) tomato paste
  
• 2 bay leaves
  
• 5 ml (1 tsp.) herbes de Provence blend
  
• 5 ml (1 tsp.) steak spice blend
  
• 1 pinch chili flakes
  
• 2 l (8 cups) tomato coulis
  
• 500 ml (2 cups) water
  
• 250 ml (1 cup) grated Parmesan cheese
  
• salt and pepper to taste

Preparation

1. In a hot casserole dish, brown ground beef in 45 ml (3 tbsp.) olive oil for 8 minutes, until meat is browned. Season with salt and pepper and stir. Remove and set aside.
   
2. In the same pot, add 45 ml (3 tbsp.) olive oil and brown ground veal for 8 minutes, until meat is browned. Season with salt and pepper and stir. Remove and set aside.
   
3. In the same pan, add 45 to 60 ml (3 to 4 tbsp.) olive oil and sauté onion and bell bell pepper for 3 to 4 minutes.
   
4. Add the garlic, tomato paste, bay leaf, herbes de Provence, steak spices and chili pepper, stir and cook for a further 2 minutes.
   
5. Add the meats, tomato coulis, water and Parmesan, stir, bring to a simmer and simmer for 30 to 45 minutes, stirring occasionally. Check seasoning.
   
6. A perfect sauce for pasta, rice, polenta or lasagne.