Name: Bolognese sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 6 rashers rindless bacon, chopped; 1 large onion, finely chopped; 1 stalk celery, roughly chopped; 1 carrot, roughly chopped; 2 clove garlic, crushed; 1 kilogram beef mince; 400 gram can diced tomatoes; 1/4 cup (60ml) red wine; 2 tablespoon tomato paste; 1/4 cup (60ml) milk; 2 bay leaves; 400 gram spaghetti; grated parmesan, to serve

Ingredients

1 tablespoon olive oil

6 rashers rindless bacon, chopped

1 large onion, finely chopped

1 stalk celery, roughly chopped

1 carrot, roughly chopped

2 clove garlic, crushed

1 kilogram beef mince

400 gram can diced tomatoes

1/4 cup (60ml) red wine

2 tablespoon tomato paste

1/4 cup (60ml) milk

2 bay leaves

400 gram spaghetti

grated parmesan, to serve

Method

1.Heat oil in a large, heavy based saucepan on high. Add bacon, onion, celery, carrot and garlic. Cook, stirring occasionally, 5 minutes, until vegetables have softened.

2.Add mince. Cook 5 minutes, until well browned, breaking up lumps with back of a spoon. Stir through tomatoes, wine, tomato paste, milk and bay leaves. Reduce heat; simmer 15 minutes.

3.Meanwhile, cook pasta in boiling, salted water according to packet directions. Serve pasta topped with sauce and grated parmesan.

Adding milk to a bolognese sauce is traditional in northern Italian cuisine. Alternatively, you could use brown sugar instead. Bolognese can be frozen. Remove 3-4 hours before required and thaw in fridge.
Note

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Ingredients

Method

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