Ingredients
- For the Pasta...
- 12 organic free-range eggs
- 500g Strong Flour
- For the Grange Bolognese...
- 4 large pieces Beef Osso Bucco
- 4 strips Pork Belly
- 6 pieces Ox Tail
- 1 litre Olive Oil
- Organic Plain Flour
- Murray River Sea Salt
- Pepper
- 2 large Carrots
- 2 large Brown Onions
- 3 sticks Celery
- 8 large ripe Roma Tomatoes
- 200g Tomato Paste
- Aged Red Wine Vinegar
- 6 x 2mm slices mild Pancetta
- 100g dried Porcini
- 3 Bay Leaves
- 1 bunch Rosemary
- 1 bunch Thyme
- 1 bunch Marjoram
- 1 bunch Basil
- 1 bunch Italian Parsley
- 12 Shallots
- 2 heads Garlic
- 1 litre Chicken Stock
- 1 bottle Penfold's Grange
Description
Grange Bolognese - Always Been A Fantasy Of Mine To Make The Ultimate Bolognese, And Do It With A Bottle Of Penfold's Grange. Crazy, Indulgent, But What Can You Do? I Had To Give It A Crack...
RecipeLover
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter