Whip up a huge batch of bolognese that’s fit to feed a hungry crowd, or freeze half for a speedy midweek meal
Prep:25 mins
Serves 12
4 tbsp olive oil6 smoked bacon rashers, chopped4 onions, finely chopped3 carrots, finely chopped4 celery sticks, finely chopped8 garlic cloves, crushed2 tbsp dried mixed herbs2 bay leaves500g mushrooms, sliced1½ kg lean minced beef (or use half beef, half pork mince)6 x 400g cans chopped tomatoes6 tbsp tomato puréelarge glass red wine (optional)4 tbsp red wine vinegar1 tbsp sugarparmesan, to serve
STEP 1Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.STEP 2Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.STEP 3If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.
