Preparation Time Cook Time
15 minutes 30 minutes
2 tbsp. vegetable/sunflower oil
1 large white onion, finely chopped
1-2 cloves garlic, peeled and crushed
2 medium carrots, finely diced
1 stick celery, finely diced
500g of beef mince
1 tsp. dried oregano
2 x 400g tins of chopped tomatoes
1 tbsp. of tomato puree
½ tsp. Maldon salt
1 tsp. of black pepper
Glass of red wine (optional)
Add the oil to a non-stick pan and heat for 2-3 minutes.
Add the finely chopped onion, carrots and celery cook on a medium heat for 10 minutes stirring occasionally.
Add the crushed garlic and stir for a minute or two.
Add the mince and allow it to change colour from red to brown, stirring to break down any lumps.
Add the oregano and stir in the tomatoes, puree and (the wine) and season with the salt and pepper.
Simmer gently for 30 minutes.
It is just as easy to make in large batches of 2 kilos or more – then divide up to the sizes that suit your family and freeze. You can use this as a Bolognese or as the base for Cottage Pie, Lasagne, Chilli con Carne or a pastry meat pie.
Serve the Bolognese sauce with your choice of pasta, jacket potato, in chunky fresh bread for a ‘Sloppy Joe’, or use as a base for Lasagne.