Bolognese Sauce also known as ragu, is a Sauce made with minced beef. In This recipe we kept the bolognese as simple as we can but we added some mixed spice for that extra flavour. Also a couple of tricks for a good bolognese sauce is one, to cook the tomato paste as much as you can and two, to leave the bolognese sauce simmering for about 2 hours.
- 1kg minced beef
- 2 medium onions, peeled and roughly chopped
- 4 garlic cloves, peeled and sliced
- 3 carrots, peeled and chopped
- 2 rosemary stalks
- 2 bay leaves
- 300ml cooking red wine
- 280g tomato puree
- 800g chopped tomatoes
- 500ml passata (tomato juice)
- 20g mixed spice
- Dried mixed herbs
- 1 pot
- Wooden spoon
- Small knife
- 2 small containers (1 for peelings, 1 for vegetables)
- Chopping board
- Heat the pot on a medium-high heat and add some oil. When the oil is hot; add the beef, rosemary, bay leaves and mixed spice. Give it a good stir and leave it to cook until all beef turns brown.
- Add the onions, garlic and carrots to the pot. Give it another good stir and leave to cook until the onions soften.
- At this stage make sure you have the tomato paste, red wine, chopped tomatoes and passata ready to add to the pot.
- Start with adding the tomato paste, give it a good stir and let it cook until almost sticks to the pot. Keep stirring occasionally. The longer you cook it the less acidic it will be which will prevent the uncomfortable feeling of heart burn after eating.