Bolognaise Meat Sauce is a recipe that is permanently on the shopping list. I used to buy from the store until I found this recipe. Now my dishes are full of flavour and always get finished off. I serve with garlic bread to make mopping up easier. The plates look like they have never been used.
This is a good old fashioned Italian dish served with piping hot spaghetti and grated parmesan cheese.Hard to beat such an easy to cook dish. I make this Bolognaise Meat Sauce recipe in advance and in bulk and freeze in bags (less space infreezer) and defrost when needed. So versatile.
I like to cook a whole chili in with the bolognaise for a bit of heat. I then serve it with the chili so I can pimp my own bowl. Perfect.
Bolognaise Meat Sauce
A very popular dish that has stood the test of time. Very difficult to get wrong and so tasty. Always serve piping hot.
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Servings: 6 people
Calories: 241kcal
Ingredients
Meats
- 500 g beef mince
- 6 – 8 rashers smoked streaky bacon finely chop
Herbs
- 2 sprigs rosemary finely chop
- 2 leaves bay fresh
- 1 tsp dried oregano
Vegetables
- 800 g plum tomatoes
- 6 – 8 in cherry tomatoes halved or quartered
- 2 cloves garlic finely chop
- 2 sticks celery finely chop
- 2 large carrots finely chop
- 2 medium onions finely chop
Condiments, Sauces and Oils
- 1 cube beef stock
- 125 ml red wine drinking wine
- 2 tbsp tomato purée
- 1 tbsp olive oil
- 1 cube beef stock
- 1 medium red chilli deseeded and finely chopped (optional)
- 6 large cherry tomatoes sliced into halves
Instructions
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add the chopped bacon rashers and fry for 10 mins until lovely and golden.
- In the same pan, add the chopped onions, carrots, celery sticks, garlic cloves and the leaves from the rosemary and fry for about 10 mins.
- Continually stir the vegetables until they soften.
- Once done, increase the heat to medium-high and add beef mince and cook. Make sure all of it is browned all over. Will only take a few minutes.
- Add the plum tomatoes (if whole thn mush them up), the finely chopped leaves from ¾ small pack basil, oregano, bay leaves, tomato purée, a crumbled beef stock cube, the red wine and 6 halved cherry tomatoes.
- It is best to stir with a wooden spoon or spatula.
- Bring to the boil and then reduce to a gentle simmer and cover with a lid.
- Simmer for about 75 mins stirring occasionally. Take off the heat when the sauce has thickened.
- Serve with Spaghetti and parmesan for a traditional pasta dish.
- Enjoy.
Nutrition
Calories: 241kcal | Carbohydrates: 8g | Protein: 19g | Fat: 11g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 41mg | Potassium: 61mg | Fiber: 3g | Sugar: 6g