Recipe: Attica head chef Ben Shewry’s Winter Bolognaise

Attica Recipe

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Ben Shewry’s Winter Bolognaise

Notes: Ben Shewry, the owner and head chef of legendary Melbourne restaurant Attica, has shared his recipe for Winter Bolognaise sauce. Paying tribute to Ben’s hometown by using New Zealand’s oldest and most renowned wines – Church Road – Ben’s bolognaise is the perfect comfort food for a night in. All ingredients should be organic and free range.


  • 80g olive oil
  • 750g beef, coarsely minced
  • 750g pork, coarsely minced
  • 100g garlic, finely chopped
  • 150g shallot, finely chopped
  • 150g carrot, peeled and finely chopped
  • 40g celery, finely chopped
  • 500ml whole milk
  • 750ml Church Road TOM Syrah
  • 3 fresh bay leaves
  • 30g whole thyme (stem and all)
  • 200g sliced prosciutto, finely diced
  • 700mg tomato puree
  • 700ml thin tomato water, made by rinsing out the tomato puree jar or tins with fresh water
  • Black pepper, to taste
  • Salt, to taste
  • Sugar, small amount to taste (if necessary)


  1. Heat olive oil in a heavy bottomed cast iron saucepan over a medium heat. Saute pork and beef until lightly brown – make sure there are no lumps.
  2. Add garlic, shallot, carrot and celery and sweat for 4 minutes.
  3. Add milk and simmer until reduced completely.
  4. Add red wine and simmer until reduced by 3/4.
  5. Add bay leaves, thyme, prosciutto, tomato puree and tomato water.
  6. Bring to a low simmer and add salt to taste, cover with a tight-fitting lid.
  7. Cook for 30 minutes then adjust seasoning with salt, a little sugar if necessary and freshly ground black pepper.
  8. Simmer gently for a further 4.5 hours until rich and tender. Check seasoning.
  9. Serve with your favourite pasta.

You can buy a 750ml bottle of Church Road TOM Syrah (AU$215) direct from the winery here.

Photo by Kate Shanasy.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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