Bolognese sauce - $10 per batch
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olive oil, 2 tablespoons
onion, 1, finely chopped
rindless bacon, 1 rasher, finely chopped
garlic, 2 cloves, crushed
beef mince, 500g
mushrooms, 100g, chopped
tomato paste, 2 tablespoons
diced tomatoes, 400g can
red wine, ½ cup
parsley, chopped, 1 tablespoon
cooked pasta of choice, 500g
shaved parmesan, to serve
Use this bolognese recipe for:Chilli bolognese eggs Pide bolognese
- Heat oil in a large frying pan on medium. Saute onion, bacon and garlic 3-4 minutes, until tender. Increase heat to high. Add mince. Cook 5-6 minutes, until browned, breaking up lumps as it cooks. Add mushrooms and paste. Cook, stirring, 1-2 minutes.
- Mix in tomatoes and wine. Bring to boil. Reduce heat to low and simmer, stirring occasionally, 10-15 minutes (adding a little water if it becomes too thick). Season to taste and stir parsley through.
- Toss sauce through drained pasta. Serve topped with shaved parmesan.