Freezer Bolognese Sauce
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Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories379.1 kcal (19%)
Total Fat26.1 g (37%)
Carbs12.5 g (5%)
Sugars7.7 g (9%)
Protein19.1 g (38%)
Sodium527.3 mg (26%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspolive oil
4 rashersbacon
streaky bacon preferable, finely chopped
2onions
medium, finely chopped
2carrots
trimmed and finely chopped
2celery sticks
finely chopped
2garlic cloves
finely chopped
2 sprigsrosemary
leaves picked and finely chopped
500gbeef mince
2 x 400gtins plum tomatoes
Basil leaves
finely chopped
1 tspdried oregano
2fresh bay leaves
2 Tbsptomato puree
1beef stock cube
1red chilli
or more depending on how hot you like it
125mlred wine
6cherry tomatoes
slices in half
4bacon rashers
optional
Instructions
Step 1
Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Step 2
OPTIONAL: Add 4 finely chopped bacon rashers and fry for 10 minutes until golden and crispy.
Step 3
Reduce the heat and add the onions, carrots, celery, garlic and the rosemary, then fry for 10 minutes. Stir often until it softens.
Step 4
Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Step 5
Add 2 tins plum tomatoes, basil, oregano, bay leaves, tomato puree, beef stock cube, chilli, red wine and cherry tomatoes. Stir and break up the plum tomatoes.
Step 6
Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Step 7
OPTIONAL: Add 4 finely chopped bacon rashers and fry for 10 minutes until golden and crispy.
Step 8
Reduce the heat and add the onions, carrots, celery, garlic and the rosemary, then fry for 10 minutes. Stir often until it softens.
Step 9
Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.
Step 10
Add 2 tins plum tomatoes, basil, oregano, bay leaves, tomato puree, beef stock cube, chilli, red wine and cherry tomatoes. Stir and break up the plum tomatoes.
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