Olive oil for frying
1 onion, finely chopped
1 or 2 cloves garlic, finely chopped (optional)
1 Kg mince1
2 x 400g tins of tomatoes (chopped is easiest)
Approx. 300 ml water (wash the tins out with this water to get all the
2 or 3 carrots, finely diced (optional and you can add any veg grated
or chopped if you want to increase the veg intake of your family!)
1 tbs tomato puree
Stock powder or cube (I use Marigold vegetable stock reduced salt option)
Slug of red wine or balsamic vinegar
Fresh basil leaves or dried basil or mixed herbs
I use a casserole dish that can be transferred
to the oven but this recipe can be cooked just as well on the hob on a
low heat. This can be cooked quickly or slow cooked, adjust cooking time
Fry the onions and garlic in oil until soft.
Add mince and stir to break up and cook all of the meat. If required rain
fat once mince cooked.
When the mince is browned add the tomatoes, water and carrots and continue
to stir until gently boiling.
Add the stock powder/cube and tomato puree and stir to combine.
At this point I put the casserole dish in the oven either at medium heat
for at least half an hour if cooking in the evening or low heat all day
if slow cooking. If you want to cook on the hob turn the heat down and
leave to simmer for at least half an hour.
Cook your favourite pasta
Add a dash of wine/balsamic vinegar and taste.
Season if necessary and add torn basil leaves or herbs to taste.
Heat through once more and then take out to cool a bit.
Serve with your favourite pasta and parmesan cheese (or cheddar if that's
what you've got!)
Left over bolognaise can be frozen and used for a quick meal or to make