Jungle Jack Bolognese

Directions

Sauté the onions

1. Heat a deep pan or Dutch oven over medium-high heat. Add the olive oil, followed by the diced onion. Season with a pinch of salt and stir occasionally. Cook for 8-10 minutes, or until the onions turn light brown. If the pan starts to brown too much, add a few spoons of water to deglaze and stir.

Add the aromatics

1. Stir in the minced garlic, thyme, oregano, 1 ½ teaspoons kosher salt, and freshly ground black pepper to taste. Cook, stirring frequently, for about 2 minutes.

Caramelise the tomato paste

1. Add the tomato paste and cook for 2-3 minutes, stirring very frequently, until it becomes a deeper red colour.

Incorporate Jungle Jack and nuts

1. Add the Jungle Jack and crushed walnuts (or cashews) to the pan. Stir to combine and let the mixture fry for 4-6 minutes, allowing crusty brown edges to form on the Jungle Jack mince.

Simmer the sauce

1. Pour in the vegetable broth and crushed tomatoes. Stir well and bring the mixture to a boil. Reduce the heat to medium-low and maintain a rapid simmer for 20 minutes, stirring occasionally.

Season and finish

1. Taste the bolognese and adjust the salt and pepper as needed. Stir in the balsamic vinegar and freshly chopped parsley or basil.

Serve

1. Pair the bolognese with your favourite pasta or layer it in lasagne.