This classic meat accompaniment is a good basic recipe to have. Eat your bolognese with pasta, in a cottage pie or lasagne.
Ingredients
- 2 tbsp olive oil
- 500g beef mince
- 8 rashers smoked streaky bacon, roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small carrot, grated
- 75g mushrooms, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato purée
- 250ml red wine
- 1 tsp dried oregano
- Handful of fresh basil, chopped
Method
- 1. Add 1 tbsp olive oil to a large frying pan over a medium heat and fry the mince for 2-3 minutes until browned. Remove and set aside on a plate.
- 2. Heat the rest of the oil in the frying pan, then add the bacon and fry for 2 minutes. Add the onion and garlic and fry for a further 2 minutes. Add the carrot and mushrooms and fry for 2 minutes more. Return the mince to the pan with the tomatoes, tomato purée, red wine and oregano. Bring to the boil, then turn down the heat and simmer for 15-20 minutes. Season, then stir through the basil. Serve with freshly cooked pasta.
Nutritional info
Per serving (based on 6): 381kcals, 25.4g fat (9.1g saturated), 23.9g protein, 7.2g carbs (6.1g sugars), 1.4g salt, 2.4g fibre
Chef's tip
Put the cooled sauce in a freezer bag or container and freeze for up to 1 month. Defrost in the fridge overnight before using.
More sauce recipes
Parsley sauce
Satay sauce
Five minute bbq sauce
Hollandaise sauce
Classic white sauce