Grandma’s Spaghetti Bolognese Sauce
Posted on October 31 2018
Grandma’s Bolognese Sauce
2 x 500gm packs of Mount Moriac Beef Mince
2 brown onions, chopped finely
2 cloves of garlic, crushed
700gm of Passata (or 2 x 400 gm tins of tomatoes and 90gm of tomato paste)
2 cups of beef or vegetable stock
- This is deliberately a very basic recipe, to which any types of vegetables can be added, or additional spices. For example, grated or diced carrot and celery, zucchini or mushroom, parsley, basil, oregano, paprika, chili, cumin, red wine, salt and pepper.
- You can remove the garlic and onion if necessary (ie. if fructose intolerant, or if kids do not like the taste). I often cook without, and the taste of the beef and tomato alone is delicious.
If using the onion and garlic, place the onion with olive oil into a frying pan over medium heat and cook until soft. Add the garlic to cook until soft. Remove the onion and garlic from the pan and place into a bowl.
Put the mince into the frying pan over medium heat (no olive oil is required), and cook until it is completely cooked through. Stir it constantly with a wooden spoon, breaking up any large lumps of mince.
Once the mince is cooked through, add in the cooked onion and garlic. If adding in red wine, add now and boil off excess liquid.
Add the passata (or if using the tins of tomatoes, stir in and break down tomatoes if whole) and the bayleaf, and slowly add the two cups of stock and stir.
Allow the sauce to simmer until it has thickened.
Serve over pasta or gnocchi, with shaved parmesan and parsley as a garnish. Enjoy!