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Classic Bolognese

by Vee (follow)
Dinner (2274)      Make Ahead (307)      Pasta (281)      Italian (218)      Bolognese (9)     
This classic Bolognese sauce can be served with spaghetti or as part of a lasagne. The best part? It can be made ahead of time. Why not make double and freeze half for a quick mid-week meal?

Pasta bolognaise

Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Makes: 4-6 servings

2 tablespoons olive oil
3 garlic cloves, crushed
1 small onion, chopped
1 carrot, chopped
¼ cup Kalamata olives, chopped
½ tablespoon parsley, chopped
½ tablespoon basil, chopped
300ml vegetable stock
500g beef and/or pork mince
2 x 400g crushed tomato, undrained
2 teaspoons sugar
500g spaghetti and/or penne
3 tablespoons freshly grated pecorino, for serving
3 tablespoons freshly grated cheddar, for serving

200g sour cream, for serving


Prepare ingredients.

Pasta bolognaise

Heat oil in large deep frying pan over low heat.

Add garlic, onion and carrot.

Pasta bolognaise

Cook, stirring for 5 minutes or until onion is golden.
Increase heat.

Add beef and break it up with a fork as it cooks until well browned.

Pasta bolognaise

Add stock, crushed tomatoes, olives, sugar, parsley and basil.


Bring to the boil.

Reduce heat and simmer uncovered for 1 hour, stirring every so often.


Meanwhile, add pasta to pan of salted rapidly boiling water and cook until al dente.

Drain pasta and ad a touch of olive oil to prevent it from sticking together.

Thoroughly mix sour cream with fork until runny.
Spoon sauce on top of pasta.

Serve with a dollop of sour cream and a sprinkle of grated cheeses.


Pasta bolognaise

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