Big-batch Bolognese

Big-batch Bolognese

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(18 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 12

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Nutrition and extra info

Additional info

  • Easily halved
  • Healthy
Nutrition info

Nutrition per serving

kcalories
295
protein
34g
carbs
13g
fat
12g
saturates
4g
fibre
4g
sugar
11g
salt
0.87g

Ingredients

  • 4 tbsp olive oil
  • 6 smoked bacon rashers, chopped
  • 4 onions, finely chopped
  • 3 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 8 garlic cloves, crushed
  • 2 tbsp dried mixed herbs
  • 2 bay leaves
  • 500g mushrooms, sliced
  • 1½ kg lean minced beef (or use half beef, half pork mince)
  • 6 x 400g cans chopped tomatoes
  • 6 tbsp tomato purée
  • large glass red wine (optional)
  • 4 tbsp red wine vinegar
  • 1 tbsp sugar
  • parmesan, to serve

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Method

  1. Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
  2. Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.

Recipe from Good Food magazine, October 2010

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Comments

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bethocallaghan's picture
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Tried the morrocan mince - I thought it was nice - probably better suited for a morrocan style shepherds pie...

bradley1984's picture
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Perfect for those winter nights when you have lots of people round, comfortably did 10 greedy people!

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