RECIPE: BOLOGNAISE WITH BACON

This recipe is adapted (I use the word adapted coz I have changed some of the measurements and added bacon to the recipe) from the ‘Australian Women’s Weekly – Pasta Cookbook’. I would reckon that the taste does live up to its original name (Best Ever Bolognaise) and I have also used the same recipe to make lasagne (without using the bacon). Have had no complaints, yet! :D

Ingredients

2 tbsp olive oil
2 onions – chopped
2 cloves garlic – crushed

4 bacon rashers - chopped (optional)
1 kg minced beef
2 x 410g crushed tomatoes - UNDRAINED
1 ½ cups water
½ cup dry white wine (you could substitute this with chicken or beef stock) 3 tbsp tomato paste
3 small OXO (beef stock) cubes – crumbled
2 tsp dried oregano leaves
1 tsp dried marjoram leaves
½ tsp sugar

Method

Heat oil in a pan and cook the bacon (if using) onions and garlic, over low heat for around 10 to 15 mins until onions are very soft. Add the mince and cook until the meat is well browned.

Stir in the undrained tomatoes, water, wine paste, stock cubes, herbs and sugar. Bring to the boil and simmer over low heat, uncovered and stirring occasionally, for about 2 hours or until sauce has thickened. Serve with spaghetti and GARLIC BREAD.

HINT: Leave the sauce overnight. It tastes so much better the day after.