Big Batch Bolognese Sauce

By Market Magazine
Big Batch Bolognese Sauce

Big Batch Bolognese Sauce

0 from 0 votes
Cups

12

Preparation

15

minutes
Cooking Time

2

hours 

30

minutes

Ingredients

  • 4 Tbsp 4 extra virgin olive oil

  • 2 2 brown onions, finely diced

  • 5 cloves 5 garlic, minced

  • 4 4 sticks celery, finely diced

  • 2 large 2 carrots, diced into 1cm cubes

  • 1 large 1 zucchini, diced into 1cm cubes

  • 2 kg 2 beef mince

  • 500 ml 500 red wine

  • 3/4 cup 3/4 tomato paste

  • 800 g 800 tin diced tomatoes

  • 500 ml 500 chicken stock

  • Sea salt flakes and freshly ground pepper, to season

Method

  • Heat 2 Tbsp of the oil in a large saucepan over medium-high heat. Add onion, garlic, celery, carrot and zucchini, then cook, stirring occasionally, for 15 minutes.
  • Meanwhile, pour remaining oil into large frying pan. Add mince and cook, stirring every few minutes, for 15 minutes or until mince is brown and no longer red.
  • Add mince to saucepan of cooked vegetables. Increase heat to high. Stir in wine and tomato paste. Bring to the boil and cook for 5 minutes or until wine has reduced by half.
  • Stir in tomatoes and stock, then cover saucepan with a lid, leaving lid slightly ajar. Reduce heat to medium-low and cook for 2 hours, stirring occasionally, until you have a thick, rich sauce. Season, then set aside to cool.
  • Spoon sauce into 4 containers (3 cups each). Label and freeze for up to 3 months.

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