Bolognese Sauce

This recipe is quick and simple to make. It makes enough for two family meals so that you can freeze one. Exchange the vegies to anything that you have on hand or like.  

Serves 8-10

900g minced beef

8 tablespoons tomato puree

2 teaspoons dried mixed herbs or two handful fresh herbs - oregano and basil work great

2 large onions, peeled and finely chopped

4 carrots, peeled and finely chopped

1.2 liters of water or stock

 3 red peppers, cored and finely chopped

350g button mushrooms sliced (this is about two small baskets full that you get in this country)

300g dried Pasta

Grated cheese (optional)

Dry fry the mince in a large saucepan until brown. Add the tomato puree and herbs.  Cook over a medium heat for 1-2 minutes, then add the onion, carrot and water and simmer until the meat is almost cooked. This will take about 20-30 minutes.  Add the peppers and mushrooms and cook for a further 10 minutes. Season well.

Meanwhile, cook the spaghetti in boiling water for about 15 minutes, drain and add the spaghetti to the meat sauce which stops it from going sticky, mix well together.

Serve the spaghetti in bowls, topped with grated cheese if you wish to use some,

To freeze:  Wrap up well before you add the pasta, label and freeze for up to 3 months. Defrost thoroughly, then return to a saucepan and reheat gently, bubble for 10 minutes and serve with pasta.