Basic bolognaise



Ingredients 19
Servings 3.6kg
Time 25 mins

Ingredients

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

Method

2 hrs
 

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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Also try: 

Pasta with chicken Bolognaise

A new take on classic beef Bolognaise.


 

 

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