Ingredients
- 2 tablespoon olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves
- 90 grams bacon (2 rashers specified)
- 3 tablespoons tomato paste
- 500 grams mushrooms (flats, Swiss brown or portobella recommended chopped, see tip)
- 750 grams ground beef
- 1.2 kilograms diced tomatoes (3 x 400 gram cans)
- 3 teaspoons dried oregano
How to Make
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Step 1: Heat oil in a large saucepan over medium heat and add onion, cook 5 minutes or until softened and then add garlic and bacon, cook 3 minutes and now add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender and then add the mince, cook, stirring with a wooden spoon until mince changes colour and then add the tomatoes and oregano and bring to the boil and then reduce heat to low and simmer, uncovered for 30 minutes or until thickened and season to taste.
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Step 2: Spoon half the Bolognese into a freezer-safe container for another meal and stir the rest through cooked pasta and serve sprinkled with parmesan and fresh basil.
Tips & Variations
- Tips - You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
- Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.
- Freezer tip Bolognese with freeze for up to 3 months.
We hope you enjoy this recipe!
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