This classic Bolognese sauce uses Australia's favourite, Rosella Condensed Tomato Soup. It's a wonderful freezer-friendly pasta sauce that's ideal for spaghetti, lasagne, pie maker pie filling and more.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot, finely diced
1 stick celery, finely diced
500g beef mince
1 tsp dried Italian mixed herbs
390g carton Rosella Condensed Tomato Soup
400g can chopped tomatoes
1 cup (250ml) water
500g dried rigatoni or spaghetti
Grated parmesan to serve
Method
Heat oil in a large pan over medium-high heat. Add onion, garlic, carrot and celery. Cook 3-5 minutes to soften
Add mince, breaking up the lumps until brown and crumbly. Stir in herbs and cook for a further minute
Stir in condensed tomato soup, canned tomatoes, water and mix well. Partially cover and simmer for 20-25 minutes or until meat is cooked and sauce has thickened
Meanwhile, cook pasta according to packet instructions. Drain and toss through Bolognese. Serve topped with grated parmesan
Tips & Hints
Make a double batch and freeze in portions. Place in an air-tight container and freeze for up to 3 months.
Substitute beef mince for pork and veal if preferred.
Use this recipe base in other recipes including lasagne, as a pie maker filling or as a base for a cottage pie.
