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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Chop the garlic finely or use a garlic crusher. Chop the onion into slices. If the basil is fresh, also chop this but not too vigorously or you will lose half the flavour on the chopping board.
Heat the olive oil in a large pan and add the chopped garlic and onion. Fry gently for a few minutes until they have softened but do not burn as this will taint the flavour of the dish.
Once the onion and garlic have cooked through add the lean minced steak and fry until browned. Depending on the size of the pan this may take some time.
Take the Bisto® powder and mix it in a small dish with a splash of cold water until the powder has dissolved. Add this to the browned minced steak. Continue to fry for a few more minutes.
Add the tomato puree and stir in until separated over the meat. After a minute add the passata and stir in with the other ingredients. Add the basil, oregano and pepper and leave to simmer for twenty minutes to half an hour or longer if you prefer.
At this point it is best to taste before adding salt, if salt is needed add as required. Also you may prefer more basil and oregano, add more if desired then leave to simmer for a further fifteen minutes.
It is ready to be served, serve on a bed of spaghetti with shavings of Parmesan and fresh ground pepper. I also recommend that if you have the time, leave the Bolognese to settle off the heat and covered for a few hours before reheating as the flavours have more time to develop.
Add a little ricotta or cream for the comfort food factor!
This was very nice!I don't think i'll ever buy a jar of bolognese sauce again!lol!I love the Dolmio with Mediterranian Vegetables,but i could just add courgette,peppers etc myself to this! - 22 Apr 2012