Bolognese Sauce
An easy to make and delicious to eat Italian minced beef bolognese sauce. Extremely versatile, as this simple recipe can be used as the meat sauce for lasagne and stuffed cannelloni. Also delicious on baked potatoes smothered in cheese.
Traditionally a beef mince is used for this recipe, however, it is also possible to use minced lamb.
Freezes well and keeps for up to 3 days in a sealed container in the fridge.
Ingredients
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1 tbsp olive oil
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2 cloves garlic- paper skin removed and chopped
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2 onions- chopped
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1kg minced beef
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250ml beef stock- or water
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2 x 400g cans chopped tomatoes- or 2 x 135g tomato puree cartons
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Handful of parsley- roughly chopped
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Sea salt- to taste
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Coarsely ground black pepper- to taste
Instructions
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01 Using a deep frying pan or saucepan, add the oil and heat. Add the onions and cook for 3 minutes or so until just soft. Add the garlic, cook for a further minute and then add the minced beef, stirring all the time until brown.
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02 Add the tomato puree, stock and seasoning. Heat through and rapidly simmer for 20-30 minutes or so until cooked and thickened to your liking.
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03 Stir through the chopped parsley, check the seasoning again and serve over cooked spaghetti or use as required.
Notes
This recipe can also be cooked in the oven once all the ingredients are together. Place in an oven proof dish with a lid and bake for 30 minutes in a moderate oven - say 150ºC. Minced lamb also works well. This recipe makes a lovely, thick rich bolognese sauce. If the sauce becomes too thick add extra stock/water to create the consistency you want.
