My Bolognese

Now, I know everyone has their own way of making a bolognese, but this is how I make mine! I love to cook mine over a slow and steady heat for hours, letting all the flavours infuse…but it’s still good just to eat once it’s immediately cooked if you really can’t wait that long!

The recipe below is made with onion and garlic so it’s not FODMAP friendly.  However, I’ve also made it with no onion and some garlic oil, and it’s just as tasty, so give that a go if you need!  You could also submit the mince meat to a vegetarian alternative if you needed to.  This also makes a big batch, but I then have meals ready to go in the freezer to pull out for whenever I need…so handy!


My Bolognese

Prep Time: 15 minutes     Cook Time: 3-4 hours     Servings: 8

Ingredients

  • 300g Lean Pork Mince
  • 450g Lean Beef Mince
  • 2 diced onions
  • 2 garlic gloves, crushed (or garlic oil and no onions if following FODMAP diet)
  • 1/2 – 1 tablespoon olive oil
  • 3 carrots, diced or grated
  • 2 celery sticks, diced
  • 1 – 2 tablespoons tomato purée
  • 2 tins chopped tomatoes
  • 1 teaspoon each of dried oregano and basil
  • 250ml good red wine
  • 500ml beef stock
  • Salt and Pepper to taste
  • Gluten free pasta to serve

SpagBol

Method

  1. In a large casserole dish, add the oil and fry off the onion, celery and carrot for about 10 minutes over a low to medium heat until softened
  2. Add in the garlic and cook for a further few minutes, being careful it does not burn
  3. Add in the mince, breaking up with a spoon and cook until all browned, which takes about 10 minutes, and once this is done drain any of the excess fat from the pan
  4. Next, stir in the tomato purée and cook out for about 5 minutes
  5. Turn up the heat slightly and pour in the red wine.  I cook this out for about 5 minutes so the alcohol burns off, then add in the tomatoes, stir and top off with the stock
  6. Turn down the heat again to a low simmer and cook for 3 – 4 hours until the sauce reaches the thick consistency you require.  I add the lid onto the top of the dish about an hour or two in so it doesn’t reduce too much
  7. Cook your pasta per the instructions, heat the sauce again, and enjoy!

SpagBol1

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