Bolognese Sauce - Annabel Langbein – Recipes

This classic sauce is wonderful with fettuccine, spaghetti and in lasagne, and if you reduce the tomatoes by a tin and add a cup of peas and two diced potatoes in the last 40 minutes of cooking, it becomes the perfect filling for a family pie. This recipe makes enough for two meals serving eight, so you can keep some in the freezer for another day.

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Step 1

Heat 1 tablespoon of the oil in a frypan over medium heat. Add onions and cook until they start to soften, without browning (6-8 minutes). Transfer to a medium-sized stock pot.

Step 2

Heat remaining oil then add a quarter of the mince to the frypan and season with salt and pepper. Increase heat to high so meat can brown. Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink (5 minutes). Continue cooking mince in batches and transfer to the pot with the onions.

Step 3

Add all remaining ingredients and stir to combine evenly. Simmer uncovered over lowest heat for 2 hours, stirring now and then. Taste for seasoning and add more salt and pepper as needed. Remove from heat. (If you prefer your sauce thicker, continue simmering for up to an hour longer.)

Step 4

Allow the sauce to cool fully before chilling or freezing. It will keep in the fridge for 4-5 days or it can be frozen for up to 6 months in sealed containers.

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