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Bolognese Sauce
This classic sauce is wonderful with fettuccine, spaghetti and in lasagne, and if you reduce the tomatoes by a tin and add a cup of peas and two diced potatoes in the last 40 minutes of cooking, it becomes the perfect filling for a family pie. This recipe makes enough for two meals serving eight, so you can keep some in the freezer for another day.
Prep Time
15 mins
Cook Time
120 mins
Serves
8
Dairy Free
Gluten Free
Nut Free
$
Kiwi
Italian
Kids
Dinner
Ingredients
2 tbsp extra-virgin olive oil
2 onions, peeled and chopped
1 kg beef mince
1 tsp salt
10 grinds freshly ground black pepper
4 cloves garlic, crushed
140 g tomato paste
4 x 400g cans crushed tomatoes
1 large carrot, peeled and chopped
1 tbsp worcestershire sauce
1 tsp sugar
Method
STEP 1
Heat 1 tablespoon of the oil in a frypan over medium heat.
Add onions and cook until they start to soften, without browning (6-8 minutes).
Transfer to a medium-sized stock pot.
STEP 2
Heat remaining oil then add a quarter of the mince to the frypan and season with salt and pepper.
Increase heat to high so meat can brown.
Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink (5 minutes).
Continue cooking mince in batches and transfer to the pot with the onions.
STEP 3
Add all remaining ingredients and stir to combine evenly.
Simmer uncovered over lowest heat for 2 hours, stirring now and then.
Taste for seasoning and add more salt and pepper as needed.
Remove from heat. (If you prefer your sauce thicker, continue simmering for up to an hour longer.)
STEP 4
Allow the sauce to cool fully before chilling or freezing.
STORAGE
It will keep in the fridge for 4-5 days or it can be frozen for up to 6 months in sealed containers.
