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Bolognese Sauce

This tomato sauce with red wine, herbs and lots of vegetables tastes amazing

Posted: 20 September 2011
by Junior

I make a batch of this sauce, then freeze the leftovers to make shepherd’s pie or lasagne.

Serves 6


2 tbsp olive oil
1 knob butter
1 red onion, chopped
2 carrots, peeled and chopped
1 large stick celery, chopped
150g (51/2oz) brown mushrooms, chopped
1/2 tsp dried thyme
Salt and freshly ground black pepper
400g (14oz) lamb mince
2 cloves of garlic, chopped
1 handful parsley, chopped
1 glass red wine
1 large tin plum tomatoes
1/2 tbsp Worcester sauce
1 tbsp tomato paste


Heat the oil and butter in a pan. Add the onions, carrots, celery, mushrooms, thyme and then season and fry gently for 20 minutes, stirring occasionally. Add the mince and break it into chunks with a spoon. Stir in the garlic and parsley and fry until the meat is browned. Stir in the wine, tomatoes, Worcester sauce, tomato paste and season. Cover and simmer for an hour. Stir occasionally and add a little water if the sauce becomes too dry. Season to taste and serve.

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Bolognese Sauce, children, family, food, recipes, shepherd’s pie, lasagne

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