Big Batch Bolognese Sauce
Cups
12
Preparation
15
minutesCooking Time
2
hours30
minutesIngredients
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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