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Recipe for Bolognese Sauce
Ingredients
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2 tablespoons Mixed Herbs
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1 teaspoon sugar
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300 millilitre (½ pint) beef stock
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1 tablespoons Organic Basil
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Schwartz Sea Salt and Black Pepper to season
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To serve: cooked spaghetti
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1 tablespoons olive oil
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1 onion, chopped
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½ teaspoon Garlic Grinder
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450 gram (1 pound) extra lean beef or steak mince
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175 gram (6 ounce) mushrooms, sliced
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2 sun-dried tomatoes, diced
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400 gram tin chopped tomatoes
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2 tablespoons tomato purée
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2 tablespoons Mixed Herbs
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1 teaspoon sugar
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300 millilitre (½ pint) beef stock
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1 tablespoons Dried Basil
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Schwartz Sea Salt and Black Pepper to season
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To serve: cooked spaghetti
Key Products
Instructions
- 1 Heat the oil and gently cook the onion over a low heat for 8-10 minutes, or until softened and golden brown. Stir in the Garlic Granules and add the beef mince. Cook for 5-6 minutes, until browned, stirring continously to break up the meat. Add the mushrooms and cook for a further 2-3 minutes.
- 2 Stir in the sun-dried tomatoes, chopped tomatoes, tomato purée, Mixed Herbs, sugar and about 1/4 of the stock. Season generously with Black Pepper and just a pinch of Salt.
- 3 Bring to the boil, reduce the heat to low and simmer for at least an hour, adding more stock as the sauce thickens. Ensure that all the stock is added and the sauce has thickened, before serving.
- 4 Stir in the Basil and serve with cooked spaghetti.
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