Veal, Pork and Mortadella Bolognese

by Leah Halmagyi


  • 2 brown onions, finely diced
  • 2 sticks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tsp dried Italian herbs
  • ¼ cup extra virgin olive oil
  • 1kg pork and veal mince
  • 200g mortadella, grated
  • 100g unsalted butter
  • 2 Tbsp tomato paste
  • 3 x 400g cans diced tomatoes
  • 2 Tbsp honey
  • 2 tsp red wine vinegar
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • sea salt flakes and freshly-ground black pepper
  • 500g tagliatelle or gluten free pasta
  • 1½ cup finely-grated Parmesan
  • ½ bunch parsley, finely chopped


Preparation time: 15 minutes
Cooking time: 1½ hours
Serves: 4-6

1 Sauté the onions, celery, garlic and herbs in half the olive oil in a large heavy-based saucepan for 5 minutes, until softened. Set aside.
2 Add the remaining oil to the saucepan, then fry the mince and mortadella until well-browned. Add the butter and cook for 5 more minutes. Mix in the tomato paste, tomatoes, honey, vinegar and spices and bring to a simmer.
3 Season generously with salt and pepper, then simmer for 1 hour, until thickened. Cook the pasta according to manufacturer’s instructions until al dente, then drain well. Mix through the sauce with half the cheese. Serve with the remaining cheese and parsley.