Pork & Milk Fed Veal Mince

Pork & Milk Fed Veal Mince

Description

Our Pork & Veal Mince is a perfect blend of flavour and tenderness, crafted from premium Manjimup-raised veal and locally sourced pork. This classic combination brings together the delicate sweetness of veal with the rich, juicy texture of pork, ideal for everything from traditional meatballs and bolognese to gourmet burgers and sausage rolls.Expertly prepared in-house by our team, with Joe ensuring only the best cuts go into every batch, this mince is your go-to for full flavour and perfect balance, every time

Price
$15.00
$15.00
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Weight
Quantity
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Cooking Guide

Nonna’s Classic Bolognese

Serves 6 | Prep: 15 min + Cook: 2–3 hrs

  • 01 Prepare The Soffritto
  • 02 Brown The Mince
  • 03 Add Tomato Paste & Wine
  • 04 Simmer Low & Slow
  • 05 Serve
01 Prepare The Soffritto 02 Brown The Mince 03 Add Tomato Paste & Wine 04 Simmer Low & Slow 05 Serve

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Cook 8–10 minutes until soft and fragrant.

Add 750 g P. Princi Pork & Veal Mince to the pot. Break it up with a spoon, season with salt and pepper, and cook until browned.

Stir in 2 tbsp tomato paste and cook 2 minutes. Pour in 1 cup dry red wine and simmer until reduced by half.

Add 700 ml passata (or 1 can crushed tomatoes), stir, reduce heat to low, and partially cover. Simmer 2–3 hrs, stirring occasionally. Add a splash of water or stock if needed.

Adjust seasoning with salt and pepper. Toss Bolognese with your choice of pasta and top with freshly grated Parmigiano Reggiano and optional fresh basil or parsley. Serve with crusty bread.