Bolognese Sauce With Chunky Veg

Bolognese Sauce with Chunky Veg

Serves 4 to 6
Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves finely chopped garlic
  • 1lb extra lean ground beef (or 1 package of veg ground round for veg version)
  • 1 cup red wine
  • 1 cup beef broth
  • 1 medium finely chopped white onion
  • 1/2 cup green pepper
  • 1 carrot (finely chopped)
  • 1 cup mushrooms
  • 1 can diced tomatoes
  • 1 heaped tablespoon italian seasoning OR 2 freshly chopped Basil leaves
  • 2 tablespoons tomato paste
  • 1 cup marinara sauce (see 'big batch marinara sauce' recipe or use store bought )

Note

This sauce tastes like a bolognese sauce - but not quite as traditional it has lots of chunky vegetables. This sauce is great on pasta on its own,  and I always use this sauce when I make lasagna. Tastes even better the next day so usually let it sit overnight in fridge and reheat.  You can easily make this sauce vegetarian  by substituting the beef for veggie ground soy and not including the beef broth.

Directions

Step 1
Brown ground beef on medium heat in a separate frying pan. Allow meat to completely brown but don’t over cook. Once browned drain all grease from meat in colander. Return to pan and add salt and pepper and 1 chopped garlic clove to taste.

Add red wine and beef broth and allow to simmer for bit to allow it to reduce the alcohol. Set aside.

* If making the veg version there is no need to brown the ground round as it can be added directly without prior cooking.
Step 2
In a large pot heat oil on medium heat. Add onion and remaining garlic. Cook until onions are softened and transparent. Add green peppers and carrots and cook until softened. Add mushrooms, spices,salt and pepper and mix well. Cook for about 5 minutes until mushrooms are softened and cooked through.
Step 3
Add tomatoes, marinara sauce and tomato paste and mix well. Add ground beef mixture and simmer for at least an hour or two to allow flavours to blend. Can serve immediately with pasta, or use as base for lasagna.

*When I use for lasagna I make the day before and put into the fridge overnight. It is really easy to work with when putting together the lasagna when it just slightly warmed up and has a lot more flavour.

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