- October 2010
- Serves 4
- Takes 10-15 minutes to make, 40-45 minutes to cook
This easy bolognese recipe is proper comfort food and uses a great value ingredient in the form of beef mince. So, if you’re on a budget, here’s a recipe to know, as you can also use it as the base for a cottage pie or chilli – see tips.
- 26g (7.5g saturated)
- 11.2g (8.1g sugar)
- 2 tbsp vegetable oil
- 500g lean beef mince
- 6 garlic cloves, peeled and crushed
- 1 large onion, peeled and finely chopped
- 2 tbsp tomato purée
- 2 x 400g tins chopped plum tomatoes
- 3 tbsp ready-made basil pesto (we like Sacla)
- 30g mature Cheddar, finely grated
- Freshly cooked spaghetti to serve
- In a large saucepan, heat the oil over a high heat and add the mince. Cook for 6-7 minutes until golden brown. Turn the heat to medium, add the garlic and onion, then cook for 5 minutes more with the lid on.
- Add the tomato purée, stir well, then add the tinned tomatoes and cook for 15-20 minutes. Just before serving, add the pesto, taste and adjust the seasoning. Add a generous sprinkling of Cheddar and you are there. Serve with spaghetti, cooked and drained according to the packet instructions.
Next time around, try these ideas:
1. For cottage pie, spoon your bolognese sauce into an ovenproof dish and top with mashed potato. Bake in the oven at 200°C/fan180°C/gas 6 for 30 minutes until bubbling.
2. Make a chilli. When frying the onion, add 2 tsp each of ground cumin and coriander, plus a pinch of chilli flakes. Drain and rinse a tin of red kidney beans and stir through for the last 10 minutes of cooking. Serve with rice or jacket potatoes.
You can freeze the sauce before adding the pesto and cheese. It will keep for up to 3 months. Defrost in the fridge, then finish the recipe.
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