Banging Bolognese Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tThis is not so much a recipe, more a faithful servant. I could make it three times a week, swap the pasta for rice or mash, and my kids would never complain. OK, in the interests of full disclosure, I have. The kids never have complained. I use this sauce in lasagne, too. Thank you, my faithful servant.

  • Yield: 4 to 6 Servings


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 1 lb 2 oz (500 g) minced beef
  • tbsp tomato purée or ketchup
  • 5 fl oz (150-200 ml) dry red wine
  • 400 ml jar of tomato passata
  • 7 fl oz (150-200 ml) beef stock
  • salt and freshly ground black pepper
  • 2 bay leaves (optional)
How to Make It
  1. Heat the oil in a large heavy-based frying pan over a medium heat.
  2. Add the onions and garlic, reduce the heat, and cook for 5 minutes, or until the vegetables have softened.
  3. Increase the heat a little, then add the beef and stir until browned.
  4. Add the tomato purée or ketchup and stir for about 30 seconds.
  5. Pour in the wine and bring up to the bubble, stirring the whole time.
  6. Pour in the passata and stock, and add ½ tsp salt.
  7. Tuck in the bay leaves (if using), cover, and reduce the heat to a low simmer for 30 minutes to 1 hour, stirring from time to time. Use a heat diffuser if you have one.

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