Best Bolognese Sauce

Tuesday, 23 October 2012

Bolognese Sauce with Mushrooms

I used this recipe for Bolognese Sauce because I had made a delicious lentil soup a few nights ago and had half a can of Leggo's Diced Italian Tomatoes left over so went searching for a recipe to use them in. I didn't have to look far as it was on the can!

This is a very simple recipe for Bolognese Sauce that is easy to make and doesn't take too long.

I always use Tagliatelle pasta as it is my favourite. Makes a much heartier meal. Delicious. This recipe serves 3.

Bolognese Sauce Recipe with Mushrooms

1 tablespoon olive oil
1/2 onion chopped
1 clove garlic chopped
250gm chuck steack minced or you can buy ready minced
1 tbspn tomato sauce
200gm Leggo's diced italian tomatoes
1 cup beef stock
1 bay leaf
3 large mushrooms chopped
1 teaspoon dried mixed Italian herbs

In a large saucepan heat oil, add onion and garlic and cook for 2 minutes.

Add beef mince, I always mince my own but you can buy ready minced, and cook until browned.

Stir in diced tomatoes, sauce, half the stock, bay leaf and mixed herbs.

Bring to the boil, reduce heat and simmer covered for 20 minutes then add mushrooms and simmer a further 10 mintues.

Stir occasionally and top up with rest of beef stock. Season with salt.

To make the pasta boil some water in a kettle then place in saucepan 15 minutes after you have put the Bolognese Sauce on simmer. The Tagliatelle pasta takes 10 minutes to boil. They should then both be ready at the same time.



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