A simple Bolognese sauce is a versatile sauce for pasta or even a baked potato. This may not be an authentic sauce, but it’s economical, easy to make in a large batch and freezes perfectly.
Also you can seek in some extra vegetables for the fussy eaters in the family. You can add in any veg you like but this recipe uses carrot and zucchini. The veg is grated so it cooks down into the sauce.
This bolognese sauce recipe can easily be doubled to make ahead. Just portion into freezable containers and when cooled, pop them in the freezer. Great for a mid week meal, grab one out of the freezer and microwave while the pasta cooks.
Ingredients (serves 4)
- 400g can of chopped tomatoes
- 500g Minced beef
- 1 medium onion
- 1 Carrot (grated)
- 1 Zucchini (grated)
- 1 clove of garlic
- 1 – 2 tsp of dried basil
- 1 – 2 tsp of sugar
- Salt and pepper to taste
- 1 glass of red wine (optional)
- 1 tbl oil for frying
Equipment
- Chefs knife
- Chopping board
- Large Saucepan
- Wooden spoon
- Grater
Method
- Place saucepan over a medium heat and add the oil.
- Dice the onion and garlic while the oil is heating.
- Add the mince to the pan and fry until browned.
- Add the onion and garlic to the pan and cook for a couple of minutes until the onion starts to soften.
- Add the red wine and cook for 4 mins until the reduces.
- Add in the carrot and zucchini and cook for a couple of minutes until it starts to soften.
- Add in the chopped tomatoes, basil and sugar and cook for 10-15 minutes. Stir occasionally to ensure that the sauce does not catch and burn.
- Taste the sauce and add more sugar if the sauce is too tart. Add salt and pepper to taste.
Serve immediately over some pasta or freeze to use later.