|Serves 4||Prep: 10 minutes||Cook: 30 minutes||Ready in: 40 minutes|
I was making lasagna the other day and wanted to refresh my memory so I went to my “Cookery book for my Mother” just to check if I had everything needed to make a bolognaise sauce, and realised I had never actually written how to make this sauce. I know, it’s just something that happens and it was taught to me by both my mother and my Italian grandmother, who would turn in her grave seeing this recipe. She would insist that the sauce should simmer for between 10 and 12 hours. Sorry grandma, we don’t have the time nowadays.
- 1 tbsp. vegetable/olive/rapeseed oil
- 1 large onion, roughly chopped
- 1 clove garlic, crushed
- 500g minced beef
- 1½ tin (600g) chopped tomatoes (maybe blended)
- or 500g pure “Tomato Passata”
- ½ tube of Tomato Purée
- 200ml chicken stock
- (or 1 crushed stock cube dissolved in 100ml boiling water)
- 1 tsp of mixed herbs –
- or pinch of: sweet paprika powder, oregano, basil, thyme & rosemary
- 1 pinch of salt & black pepper
- 1 pinch fresh grated nutmeg or powder
- 1-2 carrots, roughly grated
- 1 celery stick finely chopped
- 1 small glass sherry/brandy/wine
- Add the onions and garlic to a frying pan (or wok) with the oil.
Fry until the onions are slightly tranluscent.
- Add the mince to the frying pan until all of the meat is brown –
but only just brown as you don’t want your meat burnt.
- Once the meat is slightly brown, add the tinned tomatoes (blended – if you want),
tomato purée, chicken stock and mixed herbs, paprika, salt and pepper if you want.
- Cover the pan (or wok) with an anti-splatter lid, lower the heat to just less than half
and let the sauce simmer for 15-20 min. stirring now and again
- Serve with pasta or use in a lasagna.
- A small glass of sherry/brandy/wine added to the simmering sauce will enhance the taste. Keep the sauce in fridge for 2-3 days or freeze and keep for up 3 months. If frozen: thaw in fridge overnight. Don’t use from frozen.