Name: Basic bolognaise
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 3.6kg servings
Cuisine: Cooking Method
Ingredients: 30 ml fresh chillies 573; 1 onion finely chopped; 1 kg beef mince lean; 250 g button mushrooms grated; 250 g courgettes grated; 1 kg carrots peeled, grated; 1 tin tomato and onion mix; 60 ml lentils red; 70 g tomato paste; 250 ml stock beef; 100 ml wine red; 100 ml tomato sauce; 50 ml chutney; 50 ml Worcestershire sauce; 10 ml brown sugar; 1 bay leaf fresh or dried; lemon zest and juice; 125 ml fresh cream or full cream milk; salt ans freshly group pepper

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Ingredients (19)

30 ml	fresh chillies — 573
1	onion — finely chopped
1 kg	beef mince — lean
250 g	button mushrooms — grated
250 g	courgettes — grated
1 kg	carrots — peeled, grated
1	tin tomato and onion mix
60 ml	lentils — red
70 g	tomato paste
250 ml	stock — beef
100 ml	wine — red
100 ml	tomato sauce
50 ml	chutney
50 ml	Worcestershire sauce
10 ml	brown sugar
1	bay leaf — fresh or dried
	lemon — zest and juice
125 ml	fresh cream or full cream milk
	salt ans freshly group pepper

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Method:

Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until softened and golden.

Add the mince and sauté for about 15 minutes until the meat is well browned.

Add the remaining ingredients, except the cream and seasoning. Turn down the heat to a gentle simmer and allow the bolognaise to cook for at least 1½ hours until the meat is very tender and the sauce thick and rich.

Add the cream, remove the bay leaf and season well to taste.

Recipe extract from ‘Everyday’ by Lisa Clark, published by Penguin Random House South Africa.

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