Bolognese sauce
May 30, 2012 2:00pm- 10 mins preparation
- 35 mins cooking
- Makes 5 Cup
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Ingredients
Bolognese sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 50 gram pancetta, finely chopped
- 2 clove garlic, crushed
- 500 gram minced beef
- 2 tablespoon tomato paste
- 410 gram can tomato puree
- 400 gram can diced tomatoes
- 1/4 cup red wine
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 2 tablespoon chopped parsley leaves cooked pasta of choice, shaved parmesan, crusty bread, to serve
Method
Bolognese sauce
- 1Heat oil in a large, heavy-based saucepan on high. Saute onion, celery, carrot, pancetta and garlic for 3-4 minutes, until vegetables are tender.
- 2Add mince. Cook for 4-5 minutes. until well browned, breaking up lumps with the back of a spoon. Stir in tomato paste. Cook for 1 minute.
- 3Mix puree, tomato, wine, bay leaves and oregano through mince mixture. Bring to boil. Reduce heat to medium and simmer 20-25 minutes, until thickened. Season to taste.
- 4Stir parsley through. Serve with hot pasta. Sprinkle with parmesan. Accompany with bread.
Notes
Makes 5 cups This sauce freezes really well. When it's cold, spoon serving quantities into a freezer container or freezer bags.
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