Day 17: Shanti's Veal and Pork Bolognaise

Here is what the bolognaise sauce looks like when it's cooking on the stove ... probably doesn't look appetising. But guess what, it's yum! This is kiddie and teen friendly. Another recipe that an 11 year old and mum can cook together. We're looking forward to a lovely lunch ...

Ingredients (for a family of 4):

• Olive oil 3 tablespoons (or more if needed)
• 1 leek - finely sliced
• 500-600 gms veal and pork mince combination
• 785 gms Dolmio Extra Onion, Garlic and Tomato pasta sauce (why spend hours making a homemade tomatao sauce when you can buy it? Working mothers need to survive!)
• 2-3 fresh basil leaves - hand torn to keep the flavours fresh
• 75-80 gms of baby Spinach leaves
• Salt and pepper to season
• Ricotta ravioli (4 servings size)

Method

Step 1
Put olive oil in a frying pan and sautee the leek slices until the rings separate and become translucent. You can smell the fragrant leek when it's ready. Do not brown.

Step 2
Add in the Veal and Pork mince - using a fork or wooden spoon, separate the meat and so that the mince is finely grounded. Brown the meat on both sides.

Step 3
Add the Dolmio tomato pasta sauce and stir the meat and leek together. Toss in the 2-3 basil leaves. Season with salt and pepper.

Step 4
Bring the bolognaise sauce to boil, then simmer for 20-25 minutes. Toss in the 75-80gms of Spinach leaves just before serving - so that the spinach is not too wilted.

Step 5
Cook the Ricotta ravioli.

Step 6
Serve the ravioli onto a plate and place a generous amount of the Bolognaise sauce on top.

Serve with a green salad with olive oil and lemon dressing.