Tuesday, January 26, 2010

Bolognese sauce

This bolognese sauce is very easy to make, freezer friendly and can be used in other recipes. I like to add grated carrot into my bolognese sauce and occasionally 1 grated zucchini to increase the vegetable content of this dish.


1 tablespoon olive oil
1 small onion, grated
1 carrot, grated
1 zucchini, grated (optional)
2 garlic cloves, crushed
750g lean beef mince
140g carton tomato paste
1 cup thick Italian tomato pasta sauce (passata)
1 cup chicken stock
½ cup white wine
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
1 teaspoon sugar (adjust to taste)

  1. Heat oil in a heavy-based saucepan over medium heat. Add onion, carrot and garlic. Cook for 3 minutes, or until tender. 
  2. Add mince. Cook, stirring, for 5 minutes or until browned. 
  3. Add tomato paste, pasta sauce, stock, wine, oregano, nutmeg, sugar, salt and pepper. Mix well. 
  4. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 35 to 45 minutes or until thick. Season with salt, pepper and sugar if required. Serve with favourite pasta.

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