- May 2014
- Serves 4-6
- 25 minutes to make, 25 minutes to cook
Donal Skehan’s classic bolognese recipe is a versatile basic ragu for use in pasta dishes. It’s also handy for cooking in batches.
Or, take a look at Felicity Cloake’s bolognese sauce which uses chicken livers.
- 25.4g (9.1g saturated)
- 7.2g (6.1g sugars)
- 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
- 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.
- 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.
Put the cooled sauce in a freezer bag or container and freeze for up to 1 month. Defrost in the fridge overnight before using.
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