This freezer-friendly rustic and flavourful Italian Bolognese sauce is perfect for using in lasagne, spaghetti Bolognese or perhaps even to just simply top your chips! However you use it, my rule of thumb is to use lots of fresh herbs and allow plenty of time for a gentle simmer.
4 tablespoons olive oil
1 vegetable stock cube
4 cloves garlic, minced
1 1/2 red onions, diced
3 tablespoons tomato puree
900g quality beef mince
salt and pepper, to taste
800g tinned tomatoes
2 tablespoons Worcestershire sauce
55ml port wine (or other red wine)
4 bay leaves
1 spring onion, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh tarragon
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In a large wok over a medium heat, warm the oil then sprinkle in the stock cube then add the garlic and onion. Cook and stir for 5 minutes until soft. Add the tomato puree and continue stirring for a few more minutes.
Add the beef and season generously, cook and stir to brown then add in the remainder of the ingredients and bring to a simmer. Lower the heat so that the sauce simmers gently and cook for 45 minutes to 1 hour, until the sauce is thick and the flavours have developed.
Taste test and add more seasoning if desired. Serve with spaghetti or use in lasagne.