Bolognese sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using your hands, mix egg and minced beef.
  • Heat pan and fry garlic and onion until soft and fragrant, add beef.
  • Stir constantly until beef changes colour.
  • Add oregano, thyme, parsley, basil, marjoram, bayleaves.
  • Stir through.
  • Add tomato paste and fresh tomatoes, with 1/3 of the wine.
  • Mix thoroughly.
  • Season with salt and pepper.
  • DO NOT ADD WATER AT ALL.
  • Let boil over very low heat until mixture thickens, stirring ocassionally.
  • Add carrots and celery, and half of the remaining wine.
  • Let boil (very low heat) until liquid is absorbed.
  • Stir occasionally.
  • Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
  • Stir until sauce thickens.
  • Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
  • Cook for exactly 8 minutes for al-dente texture.
  • Drain pasta.
  • Make sure it's really drained of water.
  • In a pan, heat up pasta sauce (1 serving) and toss pasta in.
  • Stir quickly (1 minute) and pour onto plate.
  • Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
  • NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
  • Make sure container is microwaveable, clean and dry.
  • The sauce keeps for 12 months in the freezer.
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