Rich Red Wine Bolognese
Yield 6 serves
Bolognese is a staple of so many households. If you want to give your bolognese just a bit more oomph, then this is the recipe to do it. It's a winter warmer that will be loved by everyone. I added the base of osso bucco, and a large slosh of red wine (save some for the cook), and let it simmer on low for an hour. The kitchen smelt amazing! And the depth of flavour was very comforting on a cold winter's evening.Think outside the square for how you serve it. Fill a baked sweet potato to keep the whole meal low GI and low carb. Just put some in a bowl and top it with your favourite grated cheese. Or have it with traditional al dente pasta.
Flavour packed bolognese with al dente pasta
Bolognese can be cooked on the stove top or in a casserole dish in the oven. Either way, don't rush this one as the flavours will only improve the longer you let it slow cook!
Ingredients - serves 6
1kg of beef mince
1 large carrot - finely diced
1 celery stalk - finely diced
1 medium brown onion - finely diced
2 rashers of bacon- finely diced
1/2 tablespoon dried oregano
1 tablespoon olive oil
800g tin of peeled tomatoes
1 1/2 cups red wine
1 teaspoon sea salt1/2 teaspoon black pepper
1 tablespoon gravy powder approx
Steps to Success:*if you are going to have bolognese in jacket sweet potatoes, sort them into the oven now!
- In a large, heavy based saucepan, heat the olive oil and add the carrot, celery, onion, bacon and oregano. Stir for about 3 minutes until just softened.
- Add the mince and 1/4 cup of water. Stir for another 5 minutes until mince is browned.
- Add all the other ingredients and stir on medium heat for about 5 minutes.
- Turn down heat, pop the lid on and leave for 20 minutes.
- Come back, lift lid, breathe deeply, enjoy and stir again. Leave lid off and cook slowly for another 30 minutes.
- Add gravy powder, stir gently. Leave to simmer for another 5 minutes. Turn off and work out what you will have with it. (by now, crusty bread is looking good)