BOLOGNSE SAUCE RECIPE

INGREDIENTS:

• 4 tablespoons extra virgin olive oil
• 130 g (1 large) white onion, finely chopped
• 450 g lean minced beef
• 4 cloves garlic, finely chopped
• 100 ml red wine
• 150 ml beef stock
• 400 g can of chopped tomatoes
• 500 g tomato passata
• 5 basil leaves, finely chopped
• 2 tablespoons finely chopped flat leaf parsley
• 1 teaspoon dried oregano
• 2 tablespoons Worcestershire sauce
• Juice of ½ lemon
• ½ teaspoon salt
• Freshly ground black pepper

METHOD

Serves 4-6

Preparation time: 20 minutes

Cooking time: 1 ½ hours

Heat the oil in a saucepan over low heat, add the onions and cook slowly until they have softened and become translucent.

Add the mince and brown gently, breaking the meat up with a fork and stirring continuously. When the meat has lost its raw look, add the garlic. Add the wine, raise the heat and cook until the wine has evaporated, about 5 minutes.

Stir in the stock, tomatoes and passata. Season with the herbs, wine, Worcestershire sauce, lemon juice and salt. Bring to the boil and cook for 5 minutes, stirring often. Check the seasoning, adding pepper to taste.

Lower the heat and cook the sauce very gently for 1 hour 20 minutes with the lid off. Stir often to prevent the sauce from sticking. It should be at a slow simmer. When the sauce is done, either serve it on hot pasta or allow to cool before covering and storing in the fridge. It will keep well for several days. Heat gently to the simmering point before serving.