INGREDIENTS
1 Kg Beef Mince
1 Tbsp Olive Oil
1 Onion (Finely Chopped)
2 Celery Stalks (Finely Chopped)
2 Garlic Cloves (Crushed)
½ Cup (110 g Tomato Paste)
¾ Cup (185 ml Stock Or Red Wine)
1 X 400 g Can Diced Tomatoes
1 X 700 g Bottle Passata
METHOD
1 Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned.
2 Add the tomato paste, stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly.
3 Add the diced tomato and passata and simmer over low heat, stirring occasionally, for 45 minutes or until sauce thickens.
NOTE
1 For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight. You can also refrigerate the Bolognese in an airtight container for up to 3 days.
