Saturday, November 14, 2009

Spaghetti Bolognaise

Serves 4 - 5


2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
3 rashers bacon, diced
1 medium carrot, diced
1 stick celery, diced
1/2 red capsicum, diced
100g button mushrooms, sliced thinly
500g beef mince
1 cup red/white wine
2 tbsp tomato paste
2 x 425g canned tomatoes
2 cups beef stock/water
1 tsp oregano
1 tsp sugar
2 tbsp chopped fresh parsley
3 bay leaves
salt & pepper, to taste

  • Heat oil in a large deep pan. Add bacon, onion and garlic fry for about 5 minutes over medium heat.
  • Increase heat; add mince, breaking up any lumps with a fork as it cooks. Cook until meat is well browned.
  • Add wine and stir well.
  • Add carrot, celery and mushroom and stir well.
  • Add in tomatoes, stock, sugar and parsley.
  • Bring to the boil; reduce heat and simmer for 1 1/2 hours, stirring occasionally. Add salt and pepper.
Note: Sauce can be also used for layering in lasagne or in cottage pie.

Cottage Pie

Spoon hot bolognaise sauce in a dish and cover with mashed potato.  Sprinkle some grated cheese over the potato and grill or bake for 10 mins. 

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