A Family Favourite: Chef Ricky's Beef Bolognese

As the temperatures drop, there's nothing better than gathering around the table with family and friends to enjoy a hearty home-cooked meal. Winter is the perfect excuse to slow down, pour a glass of Pinot Noir, and savour the simple pleasure of good food shared with the people you love.

Chef Ricky's Beef Bolognese is the ultimate comfort dish. Slow-cooked until rich and full of flavour, it's the kind of recipe that fills your home with irresistible aromas and brings everyone back for seconds. Whether you're cooking for the whole family or preparing meals to enjoy throughout the week, this is a recipe you'll come back to all winter long.

To make the experience even better, pair it with a glass of Mission Reserve Pinot Noir. Its bright cherry and plum notes, subtle spice and silky tannins beautifully complement the richness of the slow-cooked beef, creating a pairing that's made for chilly evenings.

Chef Ricky's Beef Bolognese

Serves: 4

Ingredients

• 800g beef mince
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 400g crushed tomatoes
• 150ml Mission Estate Pinot Noir 
• 200ml milk
• 200ml beef stock
• Olive oil
• Salt and black pepper

Method

1. Heat a splash of olive oil in a large heavy-based pan over medium-low heat. Add the onion, carrot, celery, and garlic. Cook gently for 8–10 minutes until softened, without colouring.
2. Increase the heat to high and add the beef mince. Cook until deeply browned, stirring only occasionally to allow the meat to caramelise properly.
3. Stir in the tomato paste and cook for 2–3 minutes until slightly darkened and fragrant.
4. Pour in the red wine and simmer until almost completely reduced.
5. Add the crushed tomatoes and beef stock. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 1½–2 hours, stirring occasionally.
6. Stir in the milk during the final 30–40 minutes of cooking.
7. Season to taste with salt and black pepper.

To Serve

Serve over cooked tagliatelle, pappardelle, or rigatoni, and finish with shaved Parmesan.