Serves 6-8 for bolognese or lasagne. Scale down the mince to 500g for 2-4 person bolognese, and based on your preference you can change to 1 tin of tomatoes.
- 1 medium onion, diced
- 750g lean beef mince
- 100ml red wine
- 1 medium-large onion, finely sliced
- 2 cloves of garlic, minced or finely chopped
- 1/2 a stick of celery, diced small
- 1 sprig of fresh rosemary, chopped
- 2 tins of plum tomatoes
- 1 200g tube of tomato puree
- Dash of Worcestershire sauce
- Dry basil
- Dry oregano
- Garlic granules (optional)
- Salt and pepper
- Olive oil
- Heat a tablespoon of oil in a large pan on a medium-high heat.
- Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
- Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
- Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
- Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
- Take one of the tins and fill it 2/3 with water, and add that to your sauce.
- Add about 2/3 of the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
- Re-season with salt and pepper to taste.
- Turn down to simmer with a lid on for 30mins