BOLOGNESE SAUCE – Large Family Sized

When I make Bolognese Sauce, I don’t follow a recipe.  I also use whatever vegetables I have in my refrigerator at the time.  I always cook Bolognese Sauce in a large quantity as I use what I need for the evening meal and freeze the rest. Therefore instant meal for another night!



 

  • 3 Tablespoons of Minced Garlic
  • 3 Large Brown Onions – chopped
  • 2 Large Eggplant (Aubergines) – chopped
  • 8 Peeled Mushrooms – chopped
  • 1 Red Capsicum – chopped
  • 3 Stalks of Celery – chopped
  • Fresh Parsley – chopped
  • 4 Tins of Diced Tomatoes
  • 1 Jar of Pasta Sauce
  • Red Wine
  • Fresh Bay Leaves
  • Olive Oil
  • Salt & Pepper
  • 4 kg of Minced Beef

Look at my big pot I use!

Cut up all the vegetables, and fry the onions, celery, parsley and garlic in olive oil until transparent.

Next add the eggplant, followed by the mushroom and capsicum.

 
 
 
Then add the mince (mine was still a little frozen, however, after leaving the stove on low, it defrosted and cooked through slowly).

  

Add the diced tomatoes, pasta sauce, wine, salt and pepper and finally the bay leaves.

Stir throughout cooking process, and the longer it simmers the better!

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I have also starting cooking this recipe in my Breville 7ltr Flavour Maker Slow Cooker, which also just holds 4kg beef mince.

 

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2 Comments

  1. 20, September 2011    

    Ok – you make more than me… lol! I only ever use about 500g of meat, but add stacks of veggies and a few handfuls of red lentils. We usually get 3 meals out of it. So it is very economical!!
    I shall have to try adding eggplant, never thought to put it in – don’t know why, as I love it, but Lawrie doesn’t so I always have to try and hide it!

  2. 20, September 2011    

    Well, you will definitely be able to hide it in Spag Bol sauce. I LOVE eggplant too YUMMY.

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