Bolognese Sauce with Vegetables
This is a fairly simple bolognese recipe but also fairly authentic. There are already plenty of vegetables but feel free to add more like zucchini and green beans.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 6 rashers bacon or pancetta, diced
- 500g extra lean beef mince
- 1 large carrot, finely diced
- 1 green capsicum, finely diced
- 2 sticks celery, finely diced
- 1 cup (250ml) red wine
- 1 (400g) tin diced tomatoes
- 1 (500g) jar passata or pasta sauce
- 2 bay leaves
- 1 pinch basil
- 1 pinch oregano
- 1 pinch freshly ground nutmeg
- 1 pinch salt and pepper, to taste
- freshly grated Parmesan to serve
Directions
Preparation:20min ›
Cook:2hours ›
Extra time:2hours20min ›
Ready in:4hours40min
- Heat olive oil in a large lidded frying pan then brown the onion, garlic and bacon on a fairly low heat.
- Add the beef breaking it up well continuing to stir until browned.
- Add the carrot, capsicum and celery then cook for five minutes to soften the vegetables before adding the wine. Cook for 20 to 30 minutes or until the wine has completely evaporated.
- Add the tinned tomatoes and half of the passata; stir. Add bayleaves, basil, oregano, nutmeg, salt and pepper.
- Turn down the heat to a very gentle simmer and cook for at least an hour, adding more passata as the sauce thickens. Adjust seasoning to taste.
- Serve over freshly cooked spaghetti with fresh parmesan.
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Reviews and Ratings
Global Ratings:
(15)
Reviews in English (17)
I don't like celery and substituted with mushrooms and only had about 150ml wine but used that anyway. Found one ctn of passata and one tin of tomatoes enough. A really rich, tomatoey, tasty bolognese. Just the job. - 09 Aug 2011 (Review from Allrecipes UK & Ireland)
Cooked this for the first time, used smoked bacon, added musrooms used probably 2 pinches of all the spices, best spag bol i've had in a long time, will deff do again - 23 Jan 2012 (Review from Allrecipes UK & Ireland)
Added a large spoonful of Marmite, to balance the tomatoes with some beefy flavours. Needs a good hour and half simmering though - and more than 30 mins for the wine to evaporate. But it's worth the wait - and even better reheated with loads of parmesan and black pepper. DEFINITELY one to make again! - 25 Oct 2009 (Review from Allrecipes UK & Ireland)
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