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Bolognese by Mary Kalifatidis

Yields1 Serving

 2 Large Brown Onions, Diced
 2 tbsp Olive Oil
 4 Garlic Cloves, Crushed
 1 kg Mince of Choice
 1 tbsp Tomato Paste
 1 Bottle of Passata
 1 tbsp Oregano
 1 pinch Ground All Spice
 Salt and Pepper, To Taste
 3 Bay Leaves
 500 ml Water or Stock
 Fettuccini or Spaghetti
1

Add your olive oil and onions to a saucepan on medium to low heat and cook for about 10 minutes, until the onions become translucent.

2

Add garlic and cook for a few minutes.

3

Add mince meat and turn the heat up a little, cook until no pink remains. Here, it is option to add a cup of red wine after browning the meat and cook for about 3 minutes.

4

Add oregano, all spice, salt and pepper.

5

Add tomato paste and cook for a few minutes.

6

Add the bottle of tomato passata and cook for about 3 minutes.

7

Add bay leaves.

8

Add stock or water and simmer for about 2 hours.

9

Serve with spaghetti or fettuccini.

Nutrition Facts

0 servings

Serving size