Bolognese Sauce
My top tip when cooking is taste as you go along. Then taste after the sauce been in the oven for 30 mins as the flavours will develop with cooking.
Let me know how you get on. And remember to tag me with your pics @chezbeccy
Ingredients
8 slices of unsmoked streaky bacon rashers, cut into pieces
1 handful of rosemary leaves, chopped
Olive oil
1 large onion chopped
3 cloves of garlic, chopped
450g of minced beef
1 glass red wine or 1/2 a glass of water
1 level teaspoon of oregano
1 x 400g tin of tomatoes
A handful of sun dried tomatoes chopped
455g dried pasta
Fresh basil
Grated parmesan
Preparation method
1. Preheat oven to 180C/350F/Gas 4.
2. Fry the bacon and rosemary in olive oil, in a big pan that can go in the oven, until it starts to brown.
3. Add the onion first, when that starts to soften add the garlic.
4. Continue to fry for a few minutes, then add the wine.
5. Simmer for 5 minutes so the wine reduces, the add the oregano, and all the tomatoes.
6. Season well. Cover with a lid and put in the oven for 90 mins.
2. Fry the bacon and rosemary in olive oil, in a big pan that can go in the oven, until it starts to brown.
3. Add the onion first, when that starts to soften add the garlic.
4. Continue to fry for a few minutes, then add the wine.
5. Simmer for 5 minutes so the wine reduces, the add the oregano, and all the tomatoes.
6. Season well. Cover with a lid and put in the oven for 90 mins.
7. Stir every 30 minutes through the cooking time and taste to check the seasoning.
8. When the sauce is nearly cooked, boil the pasta as per instructions on the packet.
9. Sprinkle some chopped basil leaves on the top of the sauce before serving.
10. Serve with the pasta and grated parmesan.