Garlic Bolognaise Sauce Recipe

This is a very tasty and simple recipe, it takes little knowledge to do and is easily adjusted to suit different preferences so long as you have the basic ingredients of the sauce the meat and herbs are optional.

I've put 4 servings as I have rather large servings of food normally it is probably about twice the serving if having with pasta.

My servings are basically estimated however you can make this and it will keep for a day chilled I sometimes freeze this for later.

One of the major pros to this is it's perfect the next day for work and tastes even better re-heated.

• 4 medium onions
• 4 large Flat cap mushrooms
• 500g Minced Lamb (or chosen alternative I would suggest Beef personally)
• 2-3 tbsp of Garlic Paste
• 2 400g of Peeled plum tomatoes
• 2 sticks Celery
• 2 medium Carrots
• Rosemary and Basil (In this case I'm using dried herbs for ease of use)
• 1 Glass of any Medium/Dry red wine
• Olive oil (optional but you will need Oil or Butter)
• Butter (optional but you will need Oil or Butter)
• Blender (optional)

Grate the Onions, caramelise the Onions and brown the Garlic in a small amount of olive oil, grate the carrots and celery whilst heating the plum tomatoes (blend or cut tomatoes if you prefer I do like to blend them personally); brown off the Lamb in Olive oil and add the celery, carrots, garlic and onions to the Tomatoes.

Heat the mushrooms in a small amount of butter; once all of the juice comes out allow to cool, then reheat until the juices are gone and add the mushrooms, herbs and pepper to taste and leaving to simmer with a lid for 45 minutes.

Add wine, gently boil sauce until the alchohol has cooked out and taste, you may find that a dash of Tomato Ketchup adds a bit more of a kick (some people say this is cheating but I have made my own in the past just to prove someone wrong), lower to simmer until a thick consistency serve alone or with pasta, garlic bread or anything which takes your fancy.

ALTERNATIVES:

I would like to stress the amount of garlic, choice of wine and herbs is simply down to preference.

This dish also works in a casserole dish in an oven I normally cook this on 180 degrees, topping with some cheese often complements this method, crush some crisps up with the cheese if you like a bit of a crunch.

You may find this dish works best using a slow cooker, (I find the extra time spent cooking really brings out the flavours in this sauce) I cook this for approximately 5 hours on a low-medium heat; however I have a cheap, old slow cooker and it may differ to current models.

This is done from memory, I tend make this whilst doing other things in the kitchen and will simply taste and add things until i'm happy with the flavour.