The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal
- 1 1/2 tsp olive oil
- 2 minced garlic cloves
- 500 g beef mince
- 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
- 2 beef bouillon cubes
- 800 g can crushed tomato
- 2 tbsp tomato paste
- 2 tsp white sugar
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 1/2 tsp dried thyme or oregano
- salt and pepper to taste
- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
- Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
- Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
- Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so.
- Adjust salt and pepper to taste right at the end. Serve over spaghetti.