Freezer-friendly bolognese sauce
Time to make: 1 hr
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon canola oil
1 cup chopped onion
2 cloves garlic, crushed
1 cup finely chopped celery
500g lean beef mince
1 teaspoon dried oregano (or 1 tablespoon fresh leaves)
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
2 cups grated carrot
1 cup diced courgette
2 cups sliced mushrooms
2 cups chopped silver beet leaves
290g can tomato puree
2 x 400g cans chopped tomatoes
2 cups water
Total fat 5g
Saturated fat 1g
Dietary fibre 4g
1 Heat oil in a pan over medium-high heat. Add onion, garlic and celery; cook for 2 minutes.
2 Add mince, and stir to break up. Cook for a further 4—5 minutes.
3 Add herbs, salt and pepper and vegetables. Cook for 8—10 minutes until vegetables soften.
4 Add puree, tomatoes and water and stir. Reduce heat and leave to simmer for 30—40 minutes. Place cooled bolognese sauce portions in the freezer, or use to make Freezer-friendly lasagne.
- To make this sauce into a nacho mix, omit oregano and add a can of red kidney beans.
- Make it gluten free: Check tomato purée is gluten free.
Freeze sauce portions flat for quick reheating, and always label and date them to avoid later confusion.