An original and delicous Bolognaise recipe brought to you by Ripe’s Chef Tomas Reger.
- 200g Organic Fennel
- 100g Organic Celery
- 100g Organic Onion, Red
- 1tbsp Organic Herb Pot, Basil
- 1 tbsp Organic Herb, Parsley
Preparation:First brown the minced beef in an olive oil on medium heat, don't overfill the pan. In the separate pot or pressure cooker saut? the onions and garlic, when transparent add the rest of the vegetables and the tomato puree and mix well. Add the beef and the chicken stock and cook for two hours on a slow heat./Pressure cooker will reduce the cooking time by half. Serve over your preferred pasta garnished with chopped herbs.