Ive tried a few Bolognese sauces over the years and a couple being Jamie’s but OH loves this one from Jamie’s Ministry of Food. Good, basic, no fuss recipe that freezes really well so great for batch cooking
1tbsp olive oil
2 rashers of streaky bacon, chopped
250g lean minced beef
250g lean minced pork
2 medium onions, finely diced (360g)
2 carrots finely diced (150g)
2 sticks of celery, finely diced (80g)
4 garlic cloves, crushed
3 tsps of dried oregano (I only had mixed herbs)
2 beef stock cubes, crumbled (I used 1 Oxo and 1 Knorr)
2 cans of chopped tomatoes
2tbsp Worcestershire sauce
Small bunch of basil, leaves removed form the stems both chopped but kept separately
1. Heat the oil in large pan, fry the bacon bits for a few minutes until golden adding the dried herbs half way through. Add the onions, carrots, celery and garlic and cook for 8-10 minutes until browned and softened.
2. Crumble in the pork and beef followed by the stock and mix well breaking down the meat. Add the tomatoes, Worcestershire sauce, and basil stems. Stir and cover. Cook for 1hr stirring occasionally to ensure the mix doesn’t stick to the pan, if it starts to look dry add a little water.
3. Uncover and cook for a further 30 minutes. Once the time is up stir through the basil leaves.
Serve with whole grain spaghetti and some parmesan cheese
Nutrition per portion*
You can also add chopped mushrooms to this dish, I sometimes do this when reheating if I don’t have them at the initial cooking stage. If you have the calories serve with some garlic bread to mop up the juices. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.