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BOLOGNAISE SAUCE

2 – 3 hours cooking time

40 min preparation time

Ingredients

600g Mince meat
120g Smoked streaky bacon
1.5 Small onion chopped finely
6ml Garlic chopped
1.5 Medium Carrot chopped finely
1.5 Stalk Celery Sliced/Chopped Finely
Butter & Olive Oil for cooking
6ml Salt
3ml Pepper
10ml Mixed Herbs

Dried Bay leaf
80ml Wine
12ml Stock Powder (Dry)
12ml Worcestershire Sauce
20ml Mrs Balls Chutney
1 tin Chopped Tomato
2 tin Tomato Paste
300ml Water
15ml Fresh Basil

Method

  1. Select a pot for cooking all ingredients in.
  2. Fry chopped onions and garlic in a combination of a little butter and oil.
  3. Add the finely chopped carrots and celery and cook for 3 – 5 min.
  4. Remove onions, garlic, carrots & celery from the pot and set aside.
  5. Cut bacon into small pieces and cook it in the same pot.
  6. Now add a little butter to the pot and brown mincemeat together with the bacon.
  7. Once the meat is brown, add back the onion, carrot and celery mixture into the pot.
  8. Mix together the wine, water, stock powder, dried herbs, chutney, Worcestershire sauce, salt and pepper. Add mixture to the meat in the pot.
  9. Lastly, add the tomato, tomato paste and fresh basil to the pot for cooking.
  10. Bring the meat sauce to a simmer and turn the heat low to cook covered, very slowly for the next 2 -3 hours, until the liquid has reduced, and the meat is disintegrating.

Notes:

  1. Meat sauce cooked this way, long and slow, has a very different flavour and texture from that cooked quickly.
  2. The sauce can also be baked in an ovenproof pot, in the oven for 3 – 5 hours.
  3. A smoked pork hock (Eisbein) or smoked turkey leg can also be used instead of bacon for the smoky flavour.
  4. Different kinds or combinations of meat can also be used.
  5. The meat sauce can be successfully be frozen, so making it in large portions are more economical as it takes long to cook.

Variations:

The meat sauce can be used to:

  1. top pasta of your choice such as spaghetti bolognaise.
  2. in the making of lasagne.
  3. In the making of moussaka with brinjals and bechamel sauce.
  4. To fill vetkoek, Jaffles, or hamburger buns (Sliders).