The secret of my Bolognese recipe is in the hard frying of the beef mince to get a lovely caramelised flavour.
About Provenir
Provenir is a multi-award winning, 100% Australian owned company devoted to producing the best meat possible. Dedicated to innovation, sustainability & community, Provenir partners with regenerative farmers to create premium quality, highly nutritious beef products.
Provenir’s Mission
Provenir was founded in 2017 on the belief that the best quality beef comes from livestock that are raised to the highest of welfare standards, right up to the very end.
Until now, all stock processed in Australia was done so at a fixed abattoir, often after live transport over long distances and experiencing an unfamiliar environment. In our view, this system is flawed in that livestock are put through unnecessary stress prior to processing.
This is not only bad for animal welfare and our farmers, it can also negatively affect the eating quality of the meat. The founders of Provenir we knew there had to be a better way.
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.. and the quality Australian grown tomatoes add an amazing richness of flavour, we cook our Bolognese with fresh herbs rather than dried herbs like most other people as we get a lovely freshness and ‘herbie’ floral notes in our sauce, another little secrets is in the balsamic vinegar, most people think this is just for salads but it is wonderful in a bolongese.
Mark LaBrooy
Beef Bolognese Sauce
Serving Suggestions
Classic Bolognese
Classic Bolognese with al dente fresh pasta, shaved parmesan, and a simple salad for a quick, delicious family meal.
Lasagne
Use as a base sauce to bake a lasagne, or layer with roasted or chargrilled eggplant, different coloured capsicums, zucchini and béchamel for a beautiful beef moussaka!
Mark LaBrooy
Mark LaBrooy has been cooking since he was 18. After completing his apprenticeship at globally acclaimed Tetsuya’s Mark spent seven years travelling, with two of those years working as Sous chef at Josef, a fine dining restaurant in Zurich.
Mark’s global travels exposed him to a world full of flavours; he learned about spices and developed his palate. The trip also signalled the beginnings of the Three Blue Ducks restaurant group, which he co-founded with his mates Chris Sorell and Sam Reid.
While backpacking in Morocco, in between fried sardines and perfect surf breaks, the three conjured up the idea of opening a café. On what was meant to be a brief visit back to Sydney, they checked out at an old chicken shop in Bronte, signing the lease agreement later that day, and the original Three Blue Ducks instantly became a local favourite.
A born leader with a strong character, Mark is a modern-day hunter gatherer who enjoys free diving for rock lobster, spear fishing for kingfish, and bow hunting wild deer. Mark believes in valuing the whole animal, and always uses 100% of the animals he harvests.
Now with multiple venues across Melbourne, Sydney and Byron Bay, Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love. Mark is a co-founder of the Three Blue Ducks restaurant group, which has venues in Melbourne, Sydney and Byron Bay. Mark and the Three Blue Ducks chefs share a passion for ethical and authentic food, prepared with love.
About Provenir
Provenir is a multi-award winning, 100% Australian owned company devoted to producing the best meat possible. Dedicated to innovation, sustainability & community, Provenir partners with regenerative farmers to create premium quality, highly nutritious beef products.
