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Bolognese Sauce

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  • Makes: 4 LitresPrep Time: 15 minutes
  • Cooking Time: 2½ – 3 hours
  • Ingredients

    • 1.5kg Regular Beef Mince.
    • 2 x 400g Tin Tomatoes, whole, skinless (Val Verde).
    • 4 Tablespoons Tomatoe Paste (Leggos).
    • ½ Cup Fresh Sweet Basil Leave, roughly chopped.
    • ½ Cup Fresh Oregano Leaves, roughly chopped.
    • 1 Tablespoon White Sugar.
    • 1 Tablespoon Salt.
    • 1 Tablespoon Pepper.
    • 6 – 8 Bay Leaves.
    • 1 Large Brown Onion (or 2 small ones), peeled and finely diced.
    • 1½ Tablespoons Mince Garlic.
    • 2 – 3 Carrots, peeled, toped and tailed, and finely diced.
    • 5 – 6 Button Mushrooms, finely diced.
    • 2 Cups Water
    • 2 Tablespoons Olive Oil

    Method

    • Add oil into a large pot and fry off onion, mushrooms, garlic and carrot for 2 – 3 minutes.
    • Add mince and cook until its all starts to brown.
    • Add the tin tomatoes and crush them up with a wooden spoon, fill the empty tins up with water and pour into the pot.
    • Add tomato paste, basil, oregano, bay leaves, salt, pepper and sugar.
    • Bring to boil, then reduce to a low simmer.
    • Simmer for 2 – 3 hours stirring occasionally (if it starts to get a little dry, just add some more water).
    • May need to adjust the seasoning.
    • cook pasta in slightly salted water.
    • Divide the remaining sauce into portions and put in freezer (Will be good for up to 3 months).