I make Bolognese Sauce in a big old fashioned boiler and freeze in
quantities to feed 2, 4 or 6. When visitors come, it takes about 10-15
minutes to defrost in the microwave while the pasta cooks.
Ingredients
- 5 large onions, finely chopped
- 2.5 kilograms top quality mince
- 6-8 tablespoons olive oil
- 700 grams (25 ounces) triple concentrate Tomato Paste
- 5 pints water
- salt, pepper
- 10 beef stock cubes
- 1 heaped teaspoon dried oregano
- 1 heaped teaspoon dried thyme
- Preparation
Saute onion in heated oil until golden. Add mince. Cook very well,
stirring constantly until it is well browned and crumbly. Pour off any
surplus fat. Add water, tomato paste, crumbled stock cubes, salt, pepper
and herbs. Bring to boil. Reduce heat to gentle simmer and cook uncovered
for 1.5 hours, stirring frequently. Cool completely and freeze in small
portions to suit your needs. Keeps 6 months.
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