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!
The following recipe can be made on the STOVE TOP or in a CROCK-POT / SLOW COOKER (I now make mine in my flavour maker – here)
BOLOGNESE SAUCE – Large Family Sized
2018-02-26 14:09:35
Ingredients
- 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
Extras
- Carrots
- Zucchini
- Shallots
- Leek
Instructions
- 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 (and other vegetables you also may be using).
- Then add the mince (if still a little frozen, leaving the stove on low, will slowing defrost and cook through slowly) and cook till brown.
- 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!
Notes
- This can also be made in crock pot and infact, it tastes so much better when cooking the day before and simmering all day in the slow cooker.
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