Simple Bolognaise
Quick to prepare and really goes with anything, this bolognaise is so delicious and freezes perfectly. Perfect for cottage pie with a sweet potato mash topping, as a sauce to courgetti or butternut squash noodles, or served as part of a mexican style feast. Loved by the whole family.
INGREDIENTS
130g beef mince
30g chopped onion
5g tomato purée with 25g deseeded tomato whizzed in a blender (this can be substituted with 30g puréed roasted red pepper if you prefer for a richer flavour)
1 garlic clove
1 tablespoon of extra virgin olive oil
120ml of vegetable stock or water
1 teaspoon of tamari
Salt and pepper to taste
INSTRUCTIONS
Heat the oil in a pan. Add the onions and cook until soft and translucent. Add the garlic and cook for a further minute. Next add the mince and brown on all sides, stirring and chopping into the mince.
Breaking the mince apart whilst it is still browning is key to a good bolognaise.
Once the mince is browned add the tomato purée and mix well. Then add the stock and let the meat simmer gently on a low heat for about ten minutes, if you are doing larger quantities you can let it bubble away for longer.
Finally, add the tamari and cook for a further minute. Taste and season accordingly.