Tasty east Bolognese, stuffed with veggies too
- 1 large Leek trimmed
- 2 sticks celery washed
- 2 Brown onions peeled
- 2 large Carrots peeled
- 1 Tablespoon Oil
- 400 g Lean Minced Beef
- 1 -2 Tablespoons dried oregano or mixed herbs
- 1 -2 Tablespoons Worcestershire Sauce
- 2 Tins Chopped Tomatoes
- 2 stock Pots or cubes Beef or Vegetable, or one of each
- 1/2 Tube Tomato Puree
- Black Pepper
Chop all the white and green stuff as small as you can be bothered (the smaller you go the less the kids will spot it!)
Grate all the orange stuff
In a large frying pan, fry the veggies in 1 tablespoon olive oil - fry on a medium to high heat, until the noise changes from hissing (just boiling) to fizzing and popping (actual frying with most of the water gone).
Stir it about a bit, and leave it a bit, let it do it's thing.
Meat in, mash it up, so there are no big lumps.
Add the oregano or mixed herbs and worcestershire sauce
Fry, fry, fry until it's all gone brown, some of the meat and veg might go a little bit burndy, this is a good thing!
Again - stir it a bit, leave it a bit - don't get too obsessive with it!
Add the 2 stock pots (or cubes) and the tommy puree - give it a bit of a jiggle
Next add the 2 tins of chopped tomatoes, rinse both tins with 1/2 tin of water and add that too.
Bubble, bubble, low heat , minimum 20 minutes, or as long as you like!
If it's too thick add a bit of water (out of the kettle is easiest - and it's usually warm).
If it's too runny, simmer it a bit and it will thicken up.
Season to taste. Serve with your pasta of choice
*** All nutritional information is approximate and intended as a guide
Easy Bolognese - The Docs Bols!
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.