Spaghetti Bolognese
1 onion, finely diced
3 Cloves of garlic,
crushed
1 large celery stick,
diced
1 zucchini, diced
1 carrot, finely diced
5 medium mushrooms,
diced
½ green capsicum,
diced
½ red capsicum, diced
50g of pancetta, diced
1kg of beef mince
1 cup of red wine
2 cups of beef stock
2 tablespoons of
tomato paste
2 tins of diced
tomato.
1 jar of tomato puree
1teaspoon of dried
oregano
2 tablespoons of olive
oil
Put Olive oil in a
lager pot and heat.
Add the onion and cook
until it starts to soften
Add celery, carrot, garlic,
capsicum and pancetta cook until it also starts to soften
Add the mince and
oregano, cook until it’s browned.
Add the mushrooms,
zucchini and red wine, cook until most of the wine has evaporated
Add the tomato paste,
tin tomato, and the beef stock, stir
Simmer for 3 hours or
until it becomes the right consistency, occasionally giving it a stir.
I freeze the left over
sauce for nights that I can’t be bothered cooking and it’s still as delicious!
No comments:
Post a Comment