There are many versions of Bolognaise sauce and this is just the one we generally use. The sauce can be used with spaghetti, combined with beans and a chili salsa for nachos, spread over steamed or baked potatoes, or added to the centre of risotto balls to make arancini.
Ingredients
- 500g beef mince
- 4 rashers bacon, diced
- 4 mushrooms, diced
- 1 onion, diced
- 1 carrot, diced or grated
- 2-3 cloves garlic, crushed
- 80g tomato paste
- 1 x 400 cans diced tomatoes
- 1 good pinch salt
- 1 good pinch pepper
- 1 good pinch nutmeg
- 1 teaspoon sugar
- 1/2 cup red wine
- 2-3 tblspoons dried italian herbs
- 1 tablespoon Worcestershire sauce
- 1 celery stick, whole
- 250g spaghetti
- Parmesan cheese to serve
Method
- Brown onions, garlic and bacon; cook for 2-3 mins - remove and set aside
- Brown the mince lightly in a little olive oil.
- Add the onions, garlic, bacon and mushrooms.
- Add tomatoes, tomato paste and stir.
- Add salt, pepper, sugar, herbs and sauce and stir well. Add celery stick and place on high heat for 10 mins then simmer for at least an hour or until being served - the longer it simmers the better.
- After about 1/2 hour of simmering taste test (add a little salt or pepper if required) and add the red wine.
- About 10 mins before dinner, boil spaghetti . Remove the whole celery stick and discard
- Drain the spaghetti, add the Bolognaise sauce and stir through. Serve with grated Parmesan cheese and garlic bread as a side dish. Garnish with fresh parsley or basil leaves.
Alternatives
We often add diced vegetables to add a vegetable component to the sauce and for added bulk, flavour and variety.
