Bolognese Sauce

The classic Italian meal. It tastes better if made in advance – the ingredients mingle together and produce a richer flavour. Serve with spaghetti or an whole-wheat pasta and topped with grated cheese.

We costed this recipe in Spring 2017 and it came out at: 4 servings for £3.45 (87p per serving.)

Difficulty: 👍👍👍     

Cost: £££

Serves 4 people


1 large onion, finely chopped
2-3 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
450g quorn or other vegetarian mince
2 x 400g tins tomatoes
1 tablespoons tomato puree
1 bay leaf
½ teaspoon each dried basil and oregano
Black pepper, sugar, and salt

 

  1. Heat the oil in a heavy based saucepan and add the onion.
    Using a wooden spoon, fry and stir over a low heat for 8 minutes till the onion is soft but not brown.
  2. Add the garlic, carrot and celery.
    Stir and fry for 5 minutes to soften the vegetables.
  3. Add the quorn, turn up the heat under the pan and fry until there is no more pink meat showing. Use the wooden spoon to break up and turn the meat as it fries, otherwise you will end up with large lumps.
    Continue stirring until all the liquid that has come out of the meat has boiled away, and the meat starts sizzling and browning in the fat – this gives it a better flavour.
  4. Stir in the tomato puree, herbs, bay leaf, pepper and a large pinch of sugar, then add the tinned tomatoes, mix well and bring back up to the boil.
    Then turn the heat down, cover the pan and let it simmer for at least half an hour.
    Taste and add salt to your liking.

Method

  1. Heat the oil in a heavy based saucepan and add the onion.
    Using a wooden spoon, fry and stir over a low heat for 8 minutes till the onion is soft but not brown.
  2. Add the garlic, carrot and celery.
    Stir and fry for 5 minutes to soften the vegetables.
  3. Add the quorn, turn up the heat under the pan and fry until there is no more pink meat showing. Use the wooden spoon to break up and turn the meat as it fries, otherwise you will end up with large lumps.
    Continue stirring until all the liquid that has come out of the meat has boiled away, and the meat starts sizzling and browning in the fat – this gives it a better flavour.
  4. Stir in the tomato puree, herbs, bay leaf, pepper and a large pinch of sugar, then add the tinned tomatoes, mix well and bring back up to the boil.
    Then turn the heat down, cover the pan and let it simmer for at least half an hour.
    Taste and add salt to your liking.

Ingredients

1 large onion, finely chopped
2-3 tablespoons olive oil
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely chopped
450g quorn or other vegetarian mince
2 x 400g tins tomatoes
1 tablespoons tomato puree
1 bay leaf
½ teaspoon each dried basil and oregano
Black pepper, sugar, and salt

 

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