Basic bolognaise

3.6kg servings Prep: 25 mins, Cooking: 2 hrs

By Food24 January 22 2018
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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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Also try: 

Pasta with chicken Bolognaise

A new take on classic beef Bolognaise.



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