Bolognaise
A good bolognaise recipe has been many a cook's saving grace. This recipe is certainly one of those. Made in bulk it will save you a lot of time when you need to prepare a meal in a hurry. It is a rich and tasty sauce suitable to be served with spaghetti, in a lasagna, on a bunn for a Sloppy Joe or as a savoury filling for pancakes.
This is quite a large recipe, so freeze it in portions to suit your needs, and simply defrost it when you need it.
This is quite a large recipe, so freeze it in portions to suit your needs, and simply defrost it when you need it.
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Ingredients:
2 kg mince (regular, not lean) 30 ml oil 250gr rindless bacon, finely diced 6-8 medium onions 10 ml crushed garlic 4cups carrot, finely grated 250ml celery, finely chopped 3kg tomatoes, finely diced 500ml red wine 500ml beef stock 10ml sugar 60ml fresh sweet basil, chopped (20ml dried) 15ml seasoned salt 5ml freshly ground black pepper 60ml flour _______________________________________________________________________________________ |
Method:
Use a large heavy based pot. Fry the diced bacon on medium heat in the oil until crisp. Add the onion and fry until lightly browned. Add the garlic and sauté for 10 minutes. Bring pot to a high heat, add the mince and fry whilst breaking it up to crumble. Add all the other ingredients, except the flour, and bring to the boil. Reduce the heat and simmer gently for 1½-2 hours. Mix the flour with a little water to form a smooth paste and stir into the bolognaise. Allow to boil through for 5 minutes. Taste and adjust the seasoning if necessary. This recipe freezes very well. Allow the remaining bolognaise to cool and freeze it in 500gr portions for later use. |