Long Cook Spaghetti Bolognaise
Long Cook Spaghetti Bolognaise
This is the most amazing pasta sauce that has slowly developed to the long cook meal pack with ingredients that it is today.
Ingredients
Serves: 4
- 500g mince
- 2 onions, diced
- 3 cloves garlic, crushed
- 4 rashers smoked bacon
- 2 beef stock cubes
- 1 vegetable stock cube
- 2 tablespoons Worcestershire sauce, to taste
- 4 tablespoons tomato paste
- 100ml red wine
- 1 teaspoon dried mixed herbs, to taste
- mushrooms, diced (quantity up to you)
- 2 capsicums, sliced
- 4 large carrots, diced
- 2 (400g) tins diced tomatoes with garlic and herbs
- 1/2 a tomato tin water
- 1 (400g) tin red kidney beans, drained
Directions
Preparation:15min ›
Cook:2hours ›
Ready in:2hours15min
- Brown the mince on a very high heat then drain the fat.
- Add the onions and garlic; fry for a few minutes.
- Add the bacon, stock cubes and Worcestershire sauce; fry for a minute
- Add the tomato paste, wine and mixed herbs.
- Fry for a few minutes so that the liquid reduces down and is very concentrated.
- Add the mushrooms, capsicum, carrots, tomatoes and half a tomato tin of water.
- Taste and adjust with more tomato puree, wine, herbs, salt and pepper.
- Bring to the boil then reduce the heat and simmer gently for an hour and a half minimum. The longer you cook it the richer and more savoury it becomes. It needs to be cooked very gently.
- Add the kidney beans 10 minutes before the end of the cooking time and stir through; these add texture and fibre.
- Serve with pasta and/or a green salad.
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