Bolognaise Sauce for Pasta

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Bolognaise Sauce for Pasta Ingredients

29 4/7 ml Olive oil	Chopped parsley; (as much as
500 g Minced beef	Freshly ground pepper
1 lg Onion; chopped	OPTIONAL EXTRAS
2 Cloves garlic; crushed	1 Stick celery; chopped
14 15/19 ml Flour	1 Carrot; grated
1 Jar; (375 g) tomato paste	4 Mushrooms; chopped, (up to
236 13/22 ml Red wine chopped	Garlic salt to taste
4 13/14 ml Beef stock powder; (or 1

Instructions for Bolognaise Sauce for Pasta

Lightly brown the onion, garlic and celery in the oil, over medium heat,
add the meat and continue cooking and stirring until all the meat is browned and crumbly looking.

Add the stock powder, flour, garlic salt and as much ground pepper as you like, stir through.
Add the red wine, tomato paste and as much water as needed to achieve the desired consistency.

Add the carrot if you want it. At this stage I turn the heat way down low, put the lid on the pot and go away and do something else for an hour or so, stirring the sauce occasionally on my way past.

When Im ready I add the mushrooms and parsley, and cook for at least another 10 minutes. The sauce is now ready to eat or freeze as required.

Notes: * I often make large batches (up to 2 kg meat) of this sauce and freeze it in 1-meal size containers.

* When I want to "hide" lots of vegetables in this, I blend the cooked sauce in the blender on low speed.

* This sauce is great as a pour over sauce for all types of pasta, and I also use it in lasagne.

Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff" ~~ltlupus~~at;c031.aone.net.au> on Jan 11, 1998

Main Ingredient: BeefCuisine: Italian

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for flavor and categorization

francescaalexandra
on Mar 16 2007 9:59PM

[I made edits to this recipe.]

cher2u
on Aug 26 2006 6:48PM

We have made SB. for many years and this is a typical recipe. Add half teaspoon of dried oregano and Italian herb blend to tomatoes and puree with blender. With youngsters puree the all veg used, but we like it chunky.

jamieo
on Mar 24 2006 12:55PM

Instead of the tomato paste I use 2 cans of diced tomatoes with juice. I also add a 1/4 teaspoon of sugar, some dried herbs (1 bay leaf, 2 teaspoons dried oregano, 1/4 teaspoon thyme) and sometimes add a diced green capsicum.