About this recipe:I've been tweaking my Bolognese sauce recipe for years, and this is my favourite result so far! It's both healthy and cheap to make, and everyone I've made it for loves it! (The vegetables I've used are suggestions only - it will pretty much work with whatever you have in the fridge.)
As has been pointed out, this is not a traditional Italian bolognese, but rather a recipe that I and my friends and family enjoy, and that I therefore thought I'd share.
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Method Prep:10min › Cook:35min › Ready in:45min
Put the mince in a wok or large non-stick pan. Crumble in one of the stock cubes and cook in its own fat over a medium-low heat, stirring and breaking up the mixture continually so that it doesn't clump, until no pink is visible.
Add the chopped vegetables and garlic and continue to cook gently, stirring, until they are all softened.
Add the tinned tomatoes and crumble in the remaining stock cube. Increase the heat to medium-high and cook, stirring, until it starts to bubble, then reduce the heat to maintain a gentle simmer.
Simmer for about 15 minutes, stirring every so often, until it no longer looks watery. Then stir in the tomato puree, sugar, cinnamon, paprika and basil. Add the wine, if using (if not you may need to add a little water to thin the mixture down a little). Stir and simmer for a further 5 minutes, then season to taste with salt and pepper, and serve.
This sauce works well as a base for lasagne, layered with dried or fresh lasagne sheets, cheese or bechamel sauce, and grated Parmesan cheese or mature Cheddar.
Use for leftovers
Reheat leftover sauce with some tinned kidney beans and a little chilli powder, and use to fill tortilla wraps, topped with grated cheese and/or sour cream.