Studant One Pot Bolognaise
This is a brilliant recipe for anyone starting off in the kitchen. It requires very little effort but is packed full of flavour and nutrition. Delicious with baked, creamed or boiled potatoes. Served with spaghetti or tagliatelle is also a delicious alternative. You can also use this bolognaise as the base for a shepherds pie or lasagne.
Ingredients: Serves 6-8
3 onion sliced (half moon)
6 garlic cloves crushed or grated
3 carrots sliced thinly
3 celery sticks sliced
225g mushrooms sliced
750g minced beef
2 x 400g tins chopped tomato
500ml beef stock
2 tabsp tomato puree ( I use tomato ketchup )
2 tabsp balsamic vinegar
1 tabsp soy sauce
1 tabsp sugar
3 teaspoons cumin or curry powder
2 teaspoons dried oregano
¼ teaspoon chilli powder or flakes ( more if you like it hot)
Begin a kettle of water to the boil. Add you stock cube or pot to a purex or heat proof measuring jug and pour in 500ml of boiling water. Give it a stir and allow to dissolve while you get on with preparing the rest of your ingredients.
At this stage I find it best if you have a clean bowl or basin to add your prepared vegetables and meat into as you go.
To prepare your vegetables, you will need a sharp knife, a chopping board and a vegetable peeler. Begin with cutting the onions in half through the root. Remove the brown or outer layer of skin from the onion and place the flat side down on the board. Slice thinly into half moon shapes. Top and tail the garlic, remove and discard the skin and grate. With a vegetable peeler remove and discard the outer skin of the carrots and slice thinly. Slice the celery and mushrooms.
Place a large saucepan (4-5 liter) over a medium heat. Add the prepared vegetables, followed by the minced beef. To avoid lumps, add the mince gradually, I us my finger tips to break it up as I’m adding it to the saucepan.
Next add the tinned tomatos, beef stock, tomato ketchup, balsamic vinegar, soy sauce, sugar, cumin or curry powder and oregano. Give everything a good stir to combine. Turn up heat and bring to a boil, place a lid on top and reduce heat to a simmer. Stirring from time to time allow to simmer gently for 45 minutes to 1 hour but after 30 minutes remove the lid or to allow sauce reduced and thickened.
Serve with creamed, boiled or baked potato. Also delicious served with spaghetti, tagliatelle or boiled rice.