Bolognese with sundried tomatoes
Ingredients
- 100 g bacon slices cutt into cubes
- 1 onion large - finely chopped
- 3 tbsp fresh rosemary leaves only - finely chopped
- olive oil
- 2 tsp crushed garlic
- 500 g beef mince
- 1 cup Red Wine
- 1 tsp dried oregano
- 400 g whole canned tomotoes
- 100 g sun-dried tomatoes packed in oil
- 2 tbsp tomato paste
- salt and pepper
- 500 g dried pasta fettucine or spaghetti
- 1/2 cup fresh basil
- 1/4 cup cheddar cheese or paresan
Instructions
- Heat a medium sized pot on the stove. Add the bacon and rosemary and a little olive oil. Fry until lightly golden. Add the onion and garlic and fry for a few more minutes, till the onion softens, add the beef mince. Fry together for another few minutes, till fragrant but does not start to colour too much.
- Add the wine, cook for 3-5 minutes or so and add the oregano, tomatoes, tomato paste and sun dried tomatoes. Season with salt and pepper, cover the pot with a lid and simmer on a very low heat for approx. 60- 90 minutes.
- 20 minutes before the end of the cooking time, prepare the pasta according to packaging instructions.
- Serve bolognaise with fresh basil leaves and grated cheese.
Notes
- Serve sauce without the pasta or replace with baby marrow pasta for those on a low Carb diet.
- You can freeze leftover bolognese
- Left over sauce can be used in a number of dishes, eg, pasta bake with leftover mince, shephards pie, wraps, over pizza....
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