Full of minced beef, tomatoes and mushrooms, this versatile Bolognese sauce can be used for a hearty ragu or pasta dish for busy week days.
- 2 tbsps olive oil
- 1 onion, finely chopped
- 1 rasher rindless bacon, finely chopped
- 2 cloves garlic, crushed
- 500 g beef mince
- 100 g mushrooms, chopped
- 2 tbsps tomato paste
- 400 g can diced tomatoes
- ½ cup red wine
- 1 tbsp chopped parsley
Heat oil in a large frying pan on medium. Saute onion, bacon and garlic 3 to 4 mins, until tender.
Increase heat to high. Add mince. Cook 5 to 6 mins, until browned, breaking up lumps as it cooks. Add mushrooms and paste. Cook, stirring, 1 to 2 mins.
Mix in tomatoes and wine. Bring to boil. Reduce heat to low and simmer, stirring occasionally, 10 to 15 mins (adding a little water if it becomes too thick). Season to taste and stir parsley through.