There's Bolognese sauce and then there's Bolognese sauce! Taking the time to build the flavours is worth the effort. You can use this classic Bolognese recipe in quick pastas, pasta bakes, lasagne and more!
Ingredients
1 tbsp. olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1 kg beef mince
½ cup (110 g) tomato paste
¾ cup (185 ml) stock or red wine
1 x 400 g can diced tomatoes
1 x 700 g bottle passata
Method
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned.
Add the tomato paste, stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly.
Add the diced tomato and passata and simmer over low heat, stirring occasionally, for 45 minutes or until sauce thickens.
Tips & Hints
For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight. You can also refrigerate the Bolognese in an airtight container for up to 3 days.
