About this recipe:I don't agree with putting vegetables in the bolognese sauce. I just don't like eating carrots or peas when you could be enjoying the flavours of the sauce. My mum taught me how to make this, and over the years I have also cooked it, I have enjoyed tweaking it here and there. The red wine is optional but I find it gives a lovely depth of flavour to the sauce at the end. Also, add lots of garlic. Garlic makes everything better!
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Method Prep:15min › Cook:45min › Ready in:1hr
Start by putting enough vegetable oil in a frying pan over a medium heat. Enough to cover the bottom (but no more or you get a greasy dish). Add the dried herbs and fry for a minute, then add the onion.
Cook the onion until soft and opaque, then add the garlic and fry until fragrant. Add the beef mince and fry until the beef is browned and no longer pink.
Once the mince is cooked, add the tins of chopped tomatoes (also half fill a tin with water, swish around, tip into the second tin, then add the tomato water to the sauce). At this point, also add the tomato puree and ketchup, crumble in the stock cubes, and pour in the red wine.
Give the sauce a gentle stir, and turn the heat down to allow the sauce to simmer. Allow about 30 minutes or longer until the sauce has thickened and reduced. Taste the sauce and adjust however you feel necessary. Best served hot over pasta with garlic bread and lots of Parmesan cheese.
This manages to serve 5. Any more than that and you will want to adjust the recipe. I know that it isn't traditional by any means but its tasty enough and because there isn't big chunks of vegetables kids quite like it. (on that note, if you're not wanting kids to have alcohol in their food then omit the wine. But remember the alcohol gets cooked out as the sauce simmers). ENJOY!