They say that the simple things in life are often the best. This bolognese sauce is without a doubt one of the top 5 recipes in my cooking repertoire. We love it served with good old fashioned spaghetti pasta but there is so much more you can do with it. For example, you can use it to make a lasagna or a tortilla bake or topped on baked potatoes or in a toasted sandwich.
My children could eat spaghetti bolognese a few times a week if I let them. This bolognese sauce is loaded with vegetables you can’t really see so it is a really good dish for picky eaters. This recipe make enough sauce for one batch (i.e. 4 serves) however I always double or even triple the quantity and either freeze the rest or use half for spaghetti bolognese one night and the other half for another delicious recipe on another night. Bolognese sauce is a terrific standby meal where all you have to do is take the meat sauce out of the freezer, defrost then reheat it and serve it on some hot cooked pasta.
Ingredients (Serves 4)
- 1 Tbsp. olive oil
- 1 medium sized onion, finely chopped
- 1 garlic clove, finely chopped
- 500 g (16 oz) beef mince (low fat if possible)
- 1 can crushed tomatoes
- 70 g (3 oz) tomato paste
- ¼ cup (60 ml) beef stock
- 1 tsp. sugar
- 1 cup (240 g) grated or finely chopped vegetables (i.e. carrot, zucchini, eggplant, mushrooms, pepper, broccoli, cauliflower)
- Heat the olive oil in a large saucepan and fry the onion for 3-4 minutes or until soft and golden. Add the garlic and cook for 1 minute.
- Add the minced meat and stir well until browned and just cooked through, breaking up any lumps as you go.
- Add all remaining ingredients and stir well. Bring to the boil, then reduce heat and simmer for around 30 minutes or until the excess liquid has reduced.
- Serve with hot pasta and grated parmesan cheese. Store, label and freeze any leftover bolognaise sauce.
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