Bolognese Sauce

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Spaghetti Bolognese has been a staple in my family my whole life. There is always a container in the freezer at my house for a quick mid week meal. I have tried a lot of recipes in an attempt to find one that has all the characteristics that I love in a good sauce. I love a rich tomato sauce that coats the pasta. I don't like an oily sauce. At the moment this is the recipe that I am currently using but I seem to change my mind every now and then and make it slightly differently. I like to cook mine for a long time to intensify the flavour so I make a fairly big pot so I can freeze the left overs.

So firstly in a large ovenproof cast iron casserole dish place the oil and heat over a low to medium heat. Add the diced onion, garlic and bacon. Cook off for approximately 5-8 minutes. Add the mince meat. Use a wooden spoon to break up the mince. Allow to brown off.

Add the tomato paste and cook off for 3 minutes. Add the remainder of the ingredients. Stir well to combine.

Preheat your oven to 160 degrees Celcius. Allow the sauce to come to a soft simmer on the hotplate. Place the lid on the pot and place in the oven and cook for 2-3 hours. Stir every half an hour. In the last hour if there is still a lot of liquid remove the lid and allow the sauce to reduce.




Serve with pasta, topped with fresh grated Parmesan. As I said earlier I always have some of this sauce in the freezer. It freezes really well and can be reheated in a saucepan and served on fresh;y cooked pasta.

Until next time, Happy Cooking. Kate.

***Ingredients

  • 200 grams middle bacon, diced
  • 1 kg minced beef
  • 1 tablespoon minced garlic
  • 2 onions, diced
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 800 grams diced tomatoes
  • 1 teaspoon sugar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon Italian herbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 800 ml tomato passata 

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