Thursday, December 4, 2008

Best Ever Bolognaise Sauce

Best Ever Bolognaise Sauce - modified
(from The Australian Women's Weekly Pasta Cookbook)

There are thousands of Bolognaise Sauce recipes out there, I know. Here is the one that my family love. I always hide extra vegetables in the sauce. What the kids don't know won't hurt them!!!

1 tablespoon olive oil
2 onions, chopped
1 clove garlic, crushed
1 kg minced beef
2 x 410g cans tomatoes
1.5 cups water
1/2 cup dry white wine
2 tablespoons tomato paste
3 small beef stock cubes (or omit and use homemade stock instead of the water)
1.5 teaspoons mixed herbs (original recipe called for 1 tsp oregano and 1/2 tsp marjoram)
1/2 teaspoon sugar (optional)
1 heaped teaspoon of Sacla Italia Pesto (not in original recipe)
Finely chopped vegetables eg carrots, celery, spinach (optional)

Heat oil in pan, add onions and garlic, cook, stirring over low heat until onions are very soft. Add mince, cook stirring until well browned. Stir in undrained tomatoes, water, wine, paste, stock cubes, herbs, pesto, sugar and finely chopped vegetables. Bring to boil. Simmer uncovered for about 2 hours or until sauce is thickened; stirring occasionally. Serve with pasta and grated parmesan cheese, if desired.

Note: I've now adapted this recipe for the pressure cooker.

Note: Recipe corrected 21 January 09 to add Tomato Paste quantities.

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