Bolognese sauce

Bolognese sauce with pasta is my ultimate comfort food. I love storing loads in the freezer. If you like your bolognese more saucy rather than chunky you could blend the vegetables once cooked or use tomato sauce instead of chopped tomatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. (If using veggie beef skip to step 2) Heat up oil in a large saucepan. If using beef add to hot pan to brown and then set aside. Meanwhile dice the vegetables.

Step 2

2. While pan and heat up oil. Sauté the diced onions, carrots and garlic cloves until it softens (8-10 minutes)

Step 3

3. Add in the beef and when warmed through add in wine. Scrape up any brown bits at the bottom and cook until it has evaporated.

Step 4

4. Add in tomatoes paste and cook for a few minutes until it has darkened and taken on a jammy consistency.

Step 5

5. Add in both cans of tomatoes, rinse them with the stock and add in dried oregano and bay leaves.

Step 6

6. Once it comes to a simmer, cover with a lid. Cook for 1 hr or until desired consistency stirring occasionally so nothing burns at the bottom. Check for seasoning and correct to taste.

Step 7

7. Cook pasta when bolognaise has 10 minutes left and serve with parmesan.

Step 8

8. Store in the fridge or in the freezer (without pasta)