My eldest daughter is about to do a guide challenge where she has to cook a 3 course meal. Her team have decided to make bolognese for the main course so she went to this blog for instructions on how to make it (I can’t tell you how pleased that made me!!). To her chagrin, there was no recipe… so, here it is!!
450g (ish!) Minced Beef or Quorn Mince
Couple Slices of Bacon (optional)
Oil (I use Olive or Vegetable)
Various Veg (this usually includes carrot, pepper, celery, sometimes leeks, swede, mushrooms, courgette, cabbage… whatever is in my cupboard and fridge)
Tin Plum Tomatoes (much more ‘tomatoey’ than chopped tomatoes)
Tin of Baked Beans
Beef Stock Cube
Salt and Pepper
- Chop all vegetables finely. The Pampered Chef Food Chopper makes really quick and easy work of this (and the reason I can add sooo many vegetables!!)
- Put a good splash of oil (maybe about 2 tbsp) in Family Skillet along with chopped onion and crushed garlic. Sprinkle with salt (to help the onion to release its juices) and cover. Gently fry over medium heat until softened. Taking care not to burn.
- Add other vegetables and continue to cook until soft.
- Next add the mince beef (and bacon if using). Break it up and cook until the meat has browned.
- Next add tins of tomatoes (chopped) and beans, a good squeeze of tomato puree, one crumbled stock cube, good shake of dried herbs (at least 1 tbsp), shake of Worcestershire Sauce and seasoning. Bring to simmering point and then lease to very gently simmer for minimum 20mins but much better if it can be left for over an hour. The long simmering time really deepens the flavour.
- When we made this I included bacon but didn’t reduce the salt accordingly so it was very salty. All we did was chop a potato and add to the simmering bolognese for 15 minutes – problem sorted!