Make a full serve of this classic sauce then freeze in batches.
There’s nothing like good old-fashioned cooking. This classic bolognaise sauce recipe can be thrown together for under $10 and is much healthier than the bottled calorie-heavy sauces you’ll find at the supermarket.
It’s an incredibly versatile sauce that can be used for lasagne, nachos, chilli con carne or spaghetti bolognaise. You can keep individual portions in the freezer to defrost and eat with crusty pieces of sourdough toast if you’re short on time.
- 2 tablespoons olive oil
- 1kg beef mince
- 1 onion, diced
- 3 cloves crushed garlic
- 400g tomato paste
- 1 cup red wine
- 2 cans diced tomatoes
- 2 bay leaves
- 2 tablespoons Italian herbs mix
In a large fry pan, heat the olive oil and fry the mince until brown. Throw in the diced onion and crushed garlic, and fry for another two to three minutes. Add the tomato paste and cook for another few minutes until warmed. Gradually pour the red wine over the mince and stir constantly, allowing mixture to come back to a simmer. Add the diced tomatoes, bay leaves and Italian herbs.
Cover and simmer for 20 minutes (or if you can, lower the heat and simmer for longer, to enhance the taste even more). Add a little hot water if the sauce becomes too thick.
Serve any way you like!
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