Beef Bolognese

Something wholesome, nourishing and belly-warming on this cold February evening...

 

 

Beef Bolognese

serves 4 – 6 

800g – 1 lb beef mince

2 onions (finely diced)

1 teaspoon oregano (dried or fresh)

Pinch sea salt and black pepper

2 cloves garlic (finely grated)

2 medium carrots (finely grated)

250g mushrooms (finely grated)

1 small red pepper (finely diced)

2 x 400g tinned tomatoes

1 tablespoon tomato puree

1 tablespoon tomato ketchup

300ml water 

 

How to....

Heat a drizzle of olive oil in a large saucepan over a medium to high heat. Add the beef and cook for 5 – 10 minutes until browned, stirring continuously.

In a separate frying pan, heat some olive oil over a medium heat, add the onions, oregano, salt and pepper and sauté for 5 – 6 minutes.

Transfer the sautéed onions to the saucepan of beef and cook for 3 – 4 minutes.

Add the garlic, carrots, mushrooms and red pepper, stir well and cook for 4 – 5 minutes, stirring continuously.

Add the tinned tomatoes, tomato puree, ketchup and water. Stir well and bring to the boil.

Reduce heat and simmer with the lid off for 30 – 40 minutes, until the sauce begins to thicken.

Serve with spaghetti and warm crusty bread.

This is also a great base for lasagne.

 

Bon Appetit!!