Bolognaise base recipe
- 500 g lean beef mince
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp tomato paste
- 400 g can diced tomatoes
- 2 tbsp thyme leaves
- 2 tbsp Worcestershire sauce
- 1 cup (250ml) beef stock
- ⅓ cup basil leaves, torn
- Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 5 minutes until softened. Add garlic, carrot and celery and cook for 2-3 minutes.
- Add mince and cook for 5 minutes or until browned. Add tomato paste,tomatoes, thyme, Worcestershire and stock and bring to the boil.
- Reduce heat and simmer for 10-12 minutes or until sauce has thickened to your desired consistency. Season to taste and stir through basil leaves.
- The mince base can be used for pasta dishes, tacos, quesadillas, chilli con carne, bowl meals or nachos, to name a few.
- Serve with pasta that is cooked al dente, as pasta that is cooked al dente is lower GI and has a slower glycemic response than pasta that is overcooked.
- Add some chilli flakes or fresh chilli for a spicier mince.
- The mince base also freezes well – make a double batch and pop half in the freezer.