Mains · Recipes

Bolognese

This is my recipe for the delicious Italian classic. Rich and filling with a generous glass of red wine thrown in. Mmmm… I have yet to meet a person who doesn’t enjoy a big bowl of spaghetti Bolognese, ideally covered in copious amounts of cheese.

The ingredient list may look lengthy but almost everything is cheap and very easy to get hold of. I don’t really do over the top, expensive cooking (here’s the exception that proves the rule) as A. I’m not a wealthy person by any stretch of the imagination and B. as long as it tastes great, who cares.

Bolognese the ultimate in easy cookery and can be cooked either on the stove top or in a slow cooker. If you choose to do the latter then just leave out the water if including wine or add in half of the water if leaving the wine out.
If when, cooking on the hob you choose to leave out the wine add in an extra 100ml of water to make up for the loss of liquids. Easy peasy, lemon squeezy!

I tend to cook enough for 8 servings as it’s very easy to freeze and save a day when you really can’t be bothered to do more than throw some pasta into a pan. It will happily keep for 3 months in the freezer and three days in a sealed container in the fridge. I’m all for an easy life! This is fantastic on the day it’s made but honestly I find that it’s so much better the day after, after the flavors have had a chance to marinade together. Mmmm; yummy!

I hope you enjoy this and thanks for reading!


 

Ingredients:

1tbsp Olive oil

750g Lean beef mince

2 Large onion (diced)

100g Smoked bacon lardons

100g Chopped mushrooms

3 Cloves of garlic (Crushed)

1 Chilli (Finely diced)

2 Level tsp mixed Italian herbs

2tbsp Worcestershire sauce

1 Beef Tomato (Diced)

1x 400g Tin of chopped Tomatoes

1 Tbsp Sugar

200ml Red Wine (Optional)

2 Beef Stock cubes

250ml Boiling water

700g Jar of basil passata.


Method:

  1. In a very large pan, heat the olive oil on a medium heat and then add in the mince and Onions. Fry both, stirring continuously until the meat is brown and the onions are translucent.
  2. Add in the mushrooms and garlic and fry until soft.
  3. Add in everything else and stir well.
  4. Cook on a very low heat, stirring often for at least 45 mins.
  5. Serve over pasta with a nice scattering of cheese.

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