|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||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|
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.