Easy bolognese sauce
A homemade bolognese sauce simmered for an hour, with vegetables, white wine and herbs: perfect with spaghetti or in lasagne.
pastafamilyfreezer-friendlycasserole
- Prep15 min
- Cook1 hr
- DifficultyEasy
- Budget€
Our Wednesday bolognese, the one we make in big batches. The finely chopped vegetables melt into the sauce: the kids don’t even see them.
Ingredients
Makes 4 people
Method
- Peel and finely chop the onion, garlic, carrots and turnip. Drain the mushrooms and cut them into pieces.
- Heat the oil in a casserole dish and soften the onion and garlic for 3 minutes, then add the carrots and turnip and cook for another 5 minutes.
- Add the minced beef and brown it over high heat, breaking it up with a wooden spoon, until it's no longer pink.
- Pour in the white wine and let it reduce for 2 to 3 minutes, scraping the bottom.
- Add the peeled tomatoes, crushing them, then the tomato paste, stock, mushrooms, bay leaves, herbs and sugar. Season with salt and pepper.
- Partly cover and simmer for 45 minutes to 1 hour over low heat, stirring now and then. The sauce should be thick and glossy.
- Remove the bay leaves, taste and adjust the seasoning. Serve with pasta and grated parmesan.
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