Bolognaise jaffle: Emma Dean’s recipe
Bolognaise for All Seasons
I love making up a big batch of Bolognese sauce. Some for now, some for tomorrow, and some for the freezer for next week (if there is any left over!). Whilst I cannot resist a homely bowl of pasta, I love the idea from the Grossi family’s Arlechin Bar, where this week I enjoyed bolognaise jaffles with a cocktail from their impressive cocktail menu. They were super delicious and easy to eat! YUM!
2 garlic cloves, crushed
1 onion, finely chopped
2 sprigs fresh rosemary, chopped
6 rashers free-range, smoked-streaky bacon, chopped
Olive oil, to taste
500 g minced beef
200 ml red wine
1 tsp vegemite
1 small tub sun-dried tomatoes, blitzed in food processor
2 x 400 g tins cherry tomatoes
Dash balsamic vinegar
Parmesan cheese, to taste
Black pepper, to taste
Or to make jaffles – some soft sandwich bread
WHAT TO DO
In a large fry pan, sauté off the onion in olive oil until soft.
Add in the garlic and the smokey bacon and sauté until the fat in the bacon starts to render.
Add in the rosemary, beef mince and cook to separate the beef mince, until browned.
Add in the red wine, vegemite, blitzed sun-dried tomatoes and canned tomatoes.
Simmer for 1 hour until the sauce is rich and delicious. Season at this point (the sauce may not need much season due to the saltiness of the bacon).
Serve with al dente spaghetti and a generous sprinkle of freshly grated parmesan and black pepper or… crank up the jaffle maker and make some jaffles – perfect for any time of the day!