Daily Archives: April 21, 2008

Food Monday ~ Bolognese Sauce

The recipe today for Bolognese Sauce is tasty and versatile. I make it in batches and freeze it in single portions. That way I can pull one out for myself or more if I have unexpected guests. It can be served with pasta, used to make Lasagne or mixed with stuffing to fill sweet peppers. (Recipes below) Occasionally I have it on a Baked Potato.

Bolognese Sauce
Serves 6

2ozs Streaky Bacon (chopped)
1 lb Minced Beef
1 grated Carrot
2ozs Onion (chopped)
2tablespoons Olive Oil
2ozs Butter or Margarine
1 clove Garlic
3tablespoons Tomato Puree
¼ pint Red Wine
1tablespoon Flour
¼ pint Stock
1teaspoon Italian Seasoning
Salt & Black Pepper

Heat the butter & olive oil in a pan. Fry the onion, garlic and bacon. Add the beef & toss until brown. Add grated carrot & tomato puree. Blend the flour with the wine, stock & salt & pepper& Italian seasoning. Pour on to meat in pan & bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours. Correct seasoning.


Preheat oven to 190°C

Quantity of Bolognese sauce, see above.
Non-cook Pasta sheets sufficient to cover dish with two layers.
Bacon flavoured Crisps crushed

Cheese Sauce
2x50z cartons plain Yoghurt
pinch dry Mustard
6ozs Double Gloucester grated
Black Pepper
Few drops Worcester sauce

Combine ingredients for cheese sauce. Place a layer of pasta sheets in bottom of ovenproof dish. Cover with a layer of Bolognese sauce, then a layer of cheese sauce. Repeat with a layer of pasta sheets, followed with a layer of Bolognese sauce and a layer of cheese sauce. Sprinkle with crushed crisps. Bake in a preheated oven for 35 minutes. Serve with Garlic Bread and Salad.
Serves 6


Stuffed Sweet Peppers
Preheat oven to 190°C

Mix the Bolognese Sauce with stuffing and use to fill halved de-seeded sweet peppers. Bake in a preheated oven for 25-30 minutes. Serve with Salad.