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.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.