Spaghetti Bolognese Sauce

Freeze any unused portions for later use.

Spaghetti bolognese sauce. Add 2 tins plum tomatoes the finely chopped leaves from small pack basil 1 tsp dried oregano 2 bay leaves 2 tbsp tomato purée 1 beef stock cube 1 deseeded and finely chopped red chilli if using 125ml red wine and 6 halved cherry tomatoes. Stir in cream and parsley. Stir in spaghetti sauce and italian seasoning. Start by chopping the carrot celery and onion very finely but not too fine that it turns into a pulp.

Bring to a boil. Then in a medium to large pot add the olive oil and the chopped vegetables cook the mixture covered on low heat until the onion is transparent. If you have fresh herbs you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe. How to make bolognese sauce.

Simmer uncovered for 10 minutes. Meanwhile cook spaghetti according to package directions. It consists of spaghetti served with a sauce made from. In a large skillet cook the beef carrot celery onion and garlic over medium heat until meat is no longer pink.

An excellent chunky pasta sauce with beef pork lots of vegetables and tons of flavor. Leave to cool completely then pop in a freezer proof container it will keep in the freezer for up to 3 months. Add to sauce and toss.