Bolognese Sauce
When I look at all the marks and stains in the recipe book, it's evident that I've made this Bolognese sauce a thousand times.
When the kids were small, I started adding carrots to the recipe. Before we dish up I quickly ‘Bamix’ the sauce to remove any traces of the carrots. I was always so impressed with myself that I made them eat vegetables without them knowing it. Great achievement!!
According to the recipe you simmer the sauce for 40 minutes. For a more flavoursome sauce leave it to simmer gently for up to 2 hours. The left over sauce goes well with mozzarella cheese on a snackwich or in the lunch box the next day, with iceberg lettuce on a sarmie.
Ingredients
| 15 ml (1 tbsp) | Olive Oil |
| 1 | Onion, peeled and chopped |
| 350g – 500g | Lean Mined Beef |
| 2 | Garlic cloves, peeled and chopped |
| 1 large / 2 small | Carrot, finely grated |
| 1 | 400g can tomatoes |
| 125 ml | Red Wine |
| 1 | Bay leaf |
| 1.25 ml | Ground cinnamon |
| pinch | Grated nutmeg |
| 2.5 ml | Dried oregano |
| 30 ml (2 tbsp) | Tomato paste |
| Salt & Freshly ground black pepper to taste |
Method:
- Heat the oil in a saucepan, add the onion and fry until transparent.
- Add the beef and garlic and continue frying until the meat is lightly browned.
- Stir in the tomatoes, grated carrot, the wine and the bay leaf, cinnamon, nutmeg oregano, tomato paste and salt and pepper.
- Bring to a boil, then cover tightly and simmer for 30-40 min until the meat is cooked.
- Uncover the pan and cook for a further 5-10 min to thicken the sauce. Taste and adjust the seasoning and discard the bayleaf before serving.
- Serve with any pasta and parmesan cheese.
From: ‘Healthy and Delicious’ by Irene Wise.
