Best Bolognese Recipe For Families!
Spaghetti Bolognese is staple diet in our household, our children can be found with pasta (“wiggly worms”) in their hair and faces painted in tomato sauce on most nights!!! The best part about this meal other than the fun and mess is that it is extremely nutritious with 5 different types of vegetables and a low fat content. Often put in the “too hard basket” Bolognese is actually very simple. Its the kind of recipe you really can’t stuff up. A bit of this and a bit of that, quantities don’t really matter. As long as its made with love Bolognese always tastes amazing. This has to be the best Bolognese recipe for families, it has everything little growing bodies need and is super tasty. Save your self time and make a giant pot, it freezes really well and is such a life saver when you are out of time and searching for a quick dinner option. You can also use this sauce to make lasagne!
I have made a giant pot of sauce here. It is important to note that quantities are not strict it is important to taste as you go. Alter the quantities to suit your family’s tastes.
- Olive oil
- 2 Large brown onions chopped
- 2 Large carrots finely chopped or grated
- 2 Large sticks of celery finely chopped or grated
- 4-6 Sprigs of fresh thyme
- 4-6 Cloves garlic or 1/3 “squeeze tube”
- Italian mixed herbs (either “squeeze” or dried)
- 10 Mushrooms chopped
- 500 g pork/veal mince ( you can buy this pre-mixed)
- 1-1.5 kg Beef mince
- 4-6 Cans of diced tomatoes
- 1 Jar of Passata
- Dice the onion and chop the carrots and celery very finely (I used a food processor).
- In a large pan heat a generous amount of olive oil.
- Fry onions, garlic, herbs, carrots and celery for a few minutes until they begin to soften.
- Add mince and fry well, breaking apart as much as possible and string well.
- Add chopped mushrooms and continue to fry well. (You may wish to transfer from a fry pan to a large pot as this point like I did!)
- Once mince is browned add cans of tomato and passata.
- Use water to rinse out cans, add this water to the pot. (Approx 1/3 water for each can)
- Reduce heat to a simmer and allow to cook down for 30 minutes, stir regularly.
- Taste your sauce and add salt accordingly.
- Allow to cook down for a further 15 minutes. (At this time boil your pasta)
- Store remaining sauce for freezing.
- Serve your sauce on a pile of “wiggly worm” pasta with cheese on top!