I LOVE it when my mum comes to stay. I love it even more when she cooks us dinner and I don’t have to think about a thing.
My mum and sister came to visit us last week and on their last night here my mum made this delicious bolognese.
It’s so simple and easy and is packed full of nutrients for growing little tummies.
Plus it will keep you warm on those cold winter nights.
Tomatoes are a great source of vitamin c and also contain vitamin A and folate. They are bursting with antioxidants too including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.
Bolognese is such a great dish to feed your family with. It’s relative inexpensive and is also perfect for freezing so makes for easy microwavable dinners and lunches through the week.
This recipe will make a lot, but I love having leftovers. And I guarantee you’ll find it hard stopping at one bowl with this bolognese.
For all those vegetarians out there you could also replace the beef with around 700-800g of lentils.
* 1 red onion
* 1 medium carrot
* 1 zucchini
* 1 kg beef mince
* 2 teaspoons of garlic
* 1/4 bunch of fresh basil (1/2 tablespoon if using dried leaves)
* 1/4 bunch of fresh parsley or cilantro (1/2 tablespoon if using dried leaves)
* 1 can diced or crushed tomatoes
* 1 x 700g jar of passata
* 3 tablespoons no added salt tomato paste
* 1 teaspoon extra virgin olive oil
* 1/2 cup parmesan or low salt cheddar cheese, plus extra for sprinkling
* 1/2 cup greek or natural yoghurt
* 500g pasta
* Knob of unsalted butter
1. Chop onion, grate carrot and zucchini and finely chop herbs (if using fresh).
2. Heat oil and garlic in a large saucepan on medium-high heat (I use a le crusset).
3. Cook onion in oil and garlic until it begins to soften.
4. Add mince and cook until just browned.
5. Stir through carrot, zucchini and herbs.
6. Add tomatoes, passata and tomato paste and stir.
7. Turn down pan to a low heat, cover with a lid and cook for 30 minutes. Stir occasionally to make sure it does not burn on the bottom of the pan.
8. Stir through parmesan cheese.
9. Replace lid and cook for a further 30 minutes.
10. Remove lid after the mixture has been cooking for an hour and leave to simmer uncovered for 15 minutes or until bolognese begins to thicken.
11. While the bolognese is cooking uncovered, place pasta in a saucepan of boiling water and cook for 10 minutes or until soft.
12. Add yoghurt to bolognese with five minutes remaining and stir thoroughly.
13. Drain pasta and mix through the knob of butter to prevent the pasta from sticking.
14. Serve and sprinkle with extra cheese if desired.
* You can cook the bolognese for less time if you are keen to get the dinner on the table sooner, but the longer it cooks for the more the flavour develops and the nicer the end result. I tend to find bolognese is even better the next day.
* I use a linguine and curly fettuccine as the pasta for this dish but use any pasta your heart desires.
Looks like everyone in the household wants some of this bolognese!
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