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