2stock Pots or cubesBeef or Vegetable, or one of each
1/2Tube Tomato Puree
Black Pepper
Instructions
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
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
Easy Bolognese - The Docs Bols!
Amount per Serving
Calories
255
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
62
mg
21
%
Sodium
869
mg
38
%
Potassium
964
mg
28
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
25
g
50
%
Vitamin A
5717
IU
114
%
Vitamin C
28
mg
34
%
Calcium
111
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.