Bolognese sauce
Onion 3, large, chopped
Garlic 2 or 3 cloves
chopped fine
Capsicum 1 red, 2 green,
seeded and sliced
Mince -
Beef or kangaroo

1 kg
Crushed tomatoes 1 kg
Tomato paste 200g
Oregano Good handful
Basil 2 tablespoons
Salt & Pepper to taste
Sugar 1½ tablespoons
Olive oil 1 tablespoon
Red wine just a splash, to deglaze

Saute the chopped onions and garlic in oil in a large pressure cooker, until they are golden, just past the transparent stage. Drain and set them aside.

Brown the mince in the remains of the oil, skimming off the released fat. The cheaper the mince, the more fat runs out. (Except for kangaroo, that’s almost fat free!)

Deglaze the bottom of the pan.

Return the cooked onions, and add the rest of the ingredients, including a good hand full of oregano. If the mix looks too dry add more liquid, red wine or apple juice.

Cook under pressure for 15-20 minutes, but be careful as it is very likely to burn on the bottom of the pan! Adjust the seasoning. If the mixture is now too runny, simmer for a while with the lid off the pan, to evaporate the liquid.

Use for lasagne or as a spaghetti sauce.

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Last updated by: Webmaster , 06-Jan-2005 11:02 AM

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