Bolognese sauce is very easy to prepare, it just requires a little time.
Sometimes to speed up the process I use the “fine soup groenten” available in the supermarket instead of the carrot and celery: in this way I save the time I would use to chop the veggie.
To make the best Bolognese saus I use the AH organic minced beef and the AH organic tomato passata, they really make the difference since I add almost no salt.
I usually use the ragu Bolognese to prepare lasagna, but when I am in a hurry I just serve it with pasta (either fresh or dry).
1 tbsp oil
1 onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1 garlic cloves, peeled
500g minced beef
700g bottle tomato passata
½ glass red wine
1 bay leave
freshly grated parmesan cheese
Heat the oil in large heavy pan, add onions and cook gently until translucent but not browned. Add the celery and carrots and garlic and cook, stirring, for 3 minutes more. Tip in the lean minced beef and cook, stirring occasionally, for 5-6 minutes until browned all over. Turn the heat to maximum heat and pour in the wine and allow to evaporate by half..
Once the wine is evaporated add the passata. Pour a little water into the empty tomato bottle, swish around then add to the pan. Stir in the bay leave. Bring to the boil, reduce the heat, then cover and simmer gently for 45 minutes / 1 hour. Season according to taste. Toss with cooked spaghetti, sprinkle over with grated parmesan cheese and serve.
Sometimes to speed up the process I use the “fine soup groenten” available in the supermarket instead of the carrot and celery: in this way I save the time I would use to chop the veggie.
To make the best Bolognese saus I use the AH organic minced beef and the AH organic tomato passata, they really make the difference since I add almost no salt.
I usually use the ragu Bolognese to prepare lasagna, but when I am in a hurry I just serve it with pasta (either fresh or dry).
1 tbsp oil
1 onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1 garlic cloves, peeled
500g minced beef
700g bottle tomato passata
½ glass red wine
1 bay leave
freshly grated parmesan cheese
Heat the oil in large heavy pan, add onions and cook gently until translucent but not browned. Add the celery and carrots and garlic and cook, stirring, for 3 minutes more. Tip in the lean minced beef and cook, stirring occasionally, for 5-6 minutes until browned all over. Turn the heat to maximum heat and pour in the wine and allow to evaporate by half..
Once the wine is evaporated add the passata. Pour a little water into the empty tomato bottle, swish around then add to the pan. Stir in the bay leave. Bring to the boil, reduce the heat, then cover and simmer gently for 45 minutes / 1 hour. Season according to taste. Toss with cooked spaghetti, sprinkle over with grated parmesan cheese and serve.
