Helen RandellBest Bolognaise
October 15th 2008 09:54
Bolognaise sauce
2 tablespoons oil
1 kg beef mince (I often use less than this and bump it up with grated carrots or zucchini and mushrooms)
2 onions
2 cloves garlic
2 tins tomato puree
1 cup beef stock
½ cup fresh, chopped parsley
In a large saucepan, heat oil and then add onion and garlic. Saute until clear. Add beef mince and brown. Stir in two cups of tomato puree and then the beef stock. Bring to the boil and simmer for approximately 15 minutes. The simmering time is a good opportunity to put the pasta in a pot and have it ready to go. Before serving, stir parsley through the sauce. Spoon over pasta.
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