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Bolognese sauce
0 Likes
Total Time:
1 hour
Versatile and forgiving sauce perfect for using up extra veggies. Easily make it vegetarian by replacing mince with lentils.
Ingredients:
  • 250 g alliums (onions, leeks or a mixture of both)
  • 12 g garlic
  • 750 g Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
  • 25 ml olive oil
  • 500 g mince
  • 1 tablespoon dried mixed herbs
  • 1 litre tomato base sauce
  • 1 beef or veg stock cube optional
Instructions:
  • Peel and roughly chop the alliums, slice the garlic, and chop the Mediterranean veg. Heat olive oil in a large pan, then add mince, alliums, and garlic. Cook for 15 to 20 minutes until the meat juices evaporate and the veg is golden. Add the Mediterranean veg and herbs, cook for 15 minutes until golden, then gently crush the veg with a potato masher. Stir in the tomato base sauce, bring to a boil, then add 200ml water and stock cube. Simmer for 40 minutes until reduced. Season with salt and pepper. Serve with pasta, jacket potato, cottage pie, or lasagna.

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