Big-batch bolognese
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 295 | |
| fat | 12g | |
| saturates | 4g | |
| carbs | 13g | |
| sugars | 11g | |
| fibre | 4g | |
| protein | 34g | |
| low in | 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
Method
- STEP 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.
- STEP 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.
- STEP 3
If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.
RECIPE TIPS
MOROCCAN MINCE
Use lamb mince instead of beef, swap the mixed herbs for 2 tbsp each ground cinnamon and cumin, and use 2 handfuls dried apricots instead of mushrooms.BOLOGNESE BAKE
Boil 2kg potatoes until tender, drain, then mash with 100g butter and 100g grated cheese. Spoon the mince between 2 large baking dishes and top with the mash. Bake at 200C/180C fan/gas 6 until golden and bubbling.Goes well with
Recipe from Good Food magazine, October 2010
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