Best Bolognese

I have found a lot of the spaghetti bolognese recipes that are around, tend to be quite watery & you end up with a tomato pond on your plate when you dish up. Here’s my recipe for a thick, saucy bolognese – the real key here is to let it simmer away for about 30-45 minutes on low to thicken up.

• 500g 5% Beef Mince
• 3 Sliced Peppers
• 2 Sliced Onions
• Garlic
• Dried Herbs De Provence
• Grated Carrot (optional)
• 350ml Beef Stock
• 2x Tins Chopped Tomoatoes
• 2 Tbsp Tomato Puree

Fry off your peppers, carrots, onions & mince for a good 10 minutes or so until the veg has softened & the mince is cooked through. Cook it until any liquid from the ingredients is gone.

Now chuck in about 2 tbsp of Herbs De Provence, garlic & the tomato puree, stir through & cook for 5 minutes. Once everything looks cooked & coated, throw in the tinned tomatoes & stock.

Again stir through, cover & cook for 5 – 10 minutes.

Then get rid of ya lid & leave it to simmer on a low heat for 30 – 45 minutes. Keep stirring throughout as you don’t want to end up scraping half of it off the pan later.

Towards the end it may start to look like all the liquid has gone, it might look a bit dry but believe me it will be fine & you’ll have a nice thick sauce that it’s dripping off your plate.

I would love to know your thoughts, please leave me a comment & let me know what you think! Peace out