This recipe will make between 10 and 20 servings of bolognaise sauce.
2 medium onions – chopped into small pieces
2 medium sized cloves of garlic – crushed
1 carrot – sliced
1kg of minced meat
1 jar of passata
2-3 tbsps of tomato puree
1 teaspoon of yeast extract (this is used in place of stock cubes, which often contain sugar)
4 bay leaves
2 tbsps of dried oregano
Other herbs and vegetables can be added as available
Water (see method for quantity)
- Combine all the ingredients together in a large oven proof dish – I use a stoneware dish. Pour water over the mixture and ensure that the mixture is completely covered (to prevent burning).
- Turn the oven to 180 degrees C and put in the oven for 1 hour. After half an hour, check on the bolognaise and give it a stir, to prevent it from burning. (You can also add more water at this point if necessary).
Once cooked the bolognaise could be added to cooked spaghetti and eaten, but I usually split it into around 5 portions and freeze it. Each portion will be enough to feed my family of four (I have two young kids). I think it tastes even better when cooked the second time around!