Bolognese Sauce

Everyone loves spag bol! Here’s how I make mine.

Ingredients

1 tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
500g minced beef
2 cloves garlic, grated or chopped (or 1½ tsp garlic powder)
2 tsp dried oregano
2 tbsp. tomato paste
1 x 400g tin chopped tomatoes
250ml/1 cup beef stock (I usually use a stock cube) or water
1½ tsp sugar
Salt and pepper to taste

Method

1. Heat the oil on a medium heat in a large saucepan and cook the onion and carrots gently for 5 minutes. Turn up the heat and add the beef, turning it over and breaking up big clumps until well browned.
2. Add the garlic, oregano and tomato paste to the pan, stirring for 1 minute, then add the rest of the ingredients.
3. Bring to a simmer, turn the heat to low, cover and let bubble away for at least 15 minutes.

Serve with any kind of pasta you like. This freezes very well, and you can reheat it in a pan with the lid on from frozen with a splash of water added; just make sure it is piping hot all the way through before you serve it.

Add extra veggies if you like; celery, red pepper and grated courgette (zucchini) work well.