Recipe – versatile Meat/Bolognaise Sauce

It’s been a while since I posted a recipe … and the cold has me thinking of food … so here’s one of my staples.  Use it or lose it!  This is one of the things you will ALWAYS find in my freezer frozen in various size portions for a nearly instant dinner anytime.  And this is a pic of it bubbling away on my stove.

BOLOGNAISE MEAT SAUCE

This versatile and no fail mince sauce recipe can be used in a lasagne, on a baked potato, on pizza, in toated sarmies,  in cottage pie, or frozen easily in portion sizes to be reheated on demand and simply tossed with the pasta of your choice.

1 Large Onion (finely chopped)
5 Cloves of Garlic (finely chopped)
500g Lean Mince (or combination of Topside and Lean or any other mince combo)
1 Tin Tomato Paste
1 Tin Chopped Tomatoes (or 2 if you prefer a more tomato-y sauce or eliminate wine)
1 Glass Red Wine (optional)
¼ Cup Balsamic Vinegar
2 Tbsp Soy Sauce
 Salt & freshly ground Black Pepper to taste
1 Tbsp Dried Origanum
1 Tbsp Dried Marjoram
1Tbsp Dried Sweet Basil
½ Tbsp Dried Thyme
Olive Oil

Heat a saucepan up and add a glug of Olive Oil (enough to get the onions going), add onions and simmer until transparent (add salt to prevent them colouring too much).
Add garlic and simmer for a minute or two – don’t allow garlic to catch or colour.
Add mince and sauté – squishing the mince to prevent big lumps – until the mince is all well done and liquid has dried up and the pan is sizzling.
Add dried herbs and pepper and simmer for a minute.
Add tomato paste and cook for a few minutes.
Add balsamic vinegar and soy sauce and simmer.
Add tinned tomatoes and red wine & stir.
Simmer for at least 30 minutes until reduced and flavours developed.
Check for seasoning.
Serve.

Notes:
Allowing the mince to cook until all liquid has dried up and allowing each stage to sauté for a few minutes before adding the next ingredients makes all the difference in the depth of this sauce.