Bolognese Ragu and Garlic Bread with French Steak Sauce by Manu

Serves 4 | Prep Time: 45mins | Cook Time: 10mins

INGREDIENTS

30g salted butter

1 tablespoon olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tablespoon fresh thyme leaves

750g pork and veal mince

2 tablespoons tomato paste

400g can diced tomatoes

2 x 150g pouches French Steak Sauce

Salt and pepper, to taste

½ cup grated mozzarella

¼ cup finely grated parmesan

GARLIC BREAD TOPPING

100g salted butter, chopped, at room temperature

2 garlic cloves, crushed

2 tablespoons finely chopped parsley

½ French bread stick, thickly sliced

METHOD

1. Heat butter and oil in a flameproof casserole dish over medium heat. Cook onion, garlic, carrot, celery and thyme, stirring occasionally, for about 4 to 5 minutes, until softened. Add mince. Cook, stirring to break up the mince, for a further 5 minutes, or until changed in colour. Stir in tomato paste and cook for 1 minute.

2. Add tomatoes and ½ cup water. Bring to boil. Reduce heat to medium and simmer for about 10 minutes, or until thickened slightly. Stir in French Steak Sauce by Manu. Season with salt and pepper.

3. Meanwhile, preheat oven to 200C (fan-forced).

4. To make garlic bread topping, combine butter, garlic and parsley in a bowl, season with salt and pepper and mix well. Spread evenly over cut-sides of bread slices and place on an oven tray lined with baking paper.

5. Bake for 6 minutes, turning bread halfway, or until golden and crisp. Remove from oven. Arrange over top of ragu in a single layer. Scatter with mozzarella and parmesan.

6. Bake for a further 10 minutes, or until cheese is melted.

7. Serve immediately.

Manu’s Tip:

Pork and veal mince can be replaced with beef mince. If you run out of time, use store-bought garlic bread instead of making your own.