Dinner Ideas: Ben Shewry’s Moreish Bolognese Recipe

As we all prepare for a quiet few months, we are now accepting the fact we will need to become a Masterchef. From cookbooks to Youtube tutorials, we are trying to gather as many delicious dinner ideas as possible!

To help you create an unforgettable dinner at home, Ben Shewry, Owner and Head Chef of three hatted Melbourne restaurant Attica, has shared with us his rich bolognese recipe and wine pairing recommendation. Just add Netflix and you have the recipe for the perfect night in.

Ingredients

80g olive oil750g beef, coarsely minced750g pork, coarsely minced100g garlic, finely chopped150g shallot, finely chopped150g carrot, peeled and finely chopped40g celery, finely chopped500ml whole milk750ml Church Road TOM Syrah3 fresh bay leaves30g whole thyme (stem and all) 200g sliced prosciutto, finely diced700g tomato puree 700ml thin tomato water, made by rinsing out the tomato puree jar or tins with water and saving thisBlack pepper to tasteSalt to tasteSugar small amount to taste (if necessary)

Please note: All ingredients should be organic and free-range 

Method

Heat olive oil in a heavy bottomed cast iron saucepan over a medium heat. Sauté beef and pork until lightly brown. Make sure that there are no lumps. Add garlic, shallot, carrot and celery and sweat for 4 minutes. Add milk and simmer until reduced completelyAdd red wine and simmer until reduced by ¾. Add bay leaves, thyme, prosciutto, tomato puree and tomato water. Bring to a low simmer and add salt to taste, cover with a tight-fitting lid.Cook for 30 minutes then adjust seasoning with salt, a little sugar if necessary and freshly ground black pepper. Simmer gently for a further 4.5 hours until rich and tender. Check seasoning. Serve with your favourite pasta. Make a Lasagne from the leftovers and pair it perfectly with Church Road’s TOM Syrah. 

Wine Pairing Tasting Notes

Church Road TOM Syrah 2015

Displays rich, dark berries on the nose, lifted by beautifully perfumed floral aromas, warm exotic spices with subtle complexities of roasted coffee bean and smoky charcuterie.

The palate is full-bodied and velvety, with lovely line of gentle acidity delivering balance and length. Though beautifully approachable now, the wine is still youthful and should mature gracefully for ten years or more from the vintage date.