the Breville Test Kitchen
Essential Bolognese Sauce
Mince your own beef in about the time it would take to open a packet…really. Use chuck, sirloin or any leftover steak you have in the fridge. Effortlessly chop the vegetables, then your homemade bolognese is just a simmer away. Simple and easy. Be sure to make a double batch and freeze half for later.
the Paradice™ 9
+3 more appliances
1 hr total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
1 onionpeeled and quartered
1 carrotpeeled and cut into 5cm pieces
1 celery sticktrimmed and cut into 5cm pieces
2 cloves garlicpeeled
450 g chuck or rump steakcut into 2.5cm pieces
2 tbsp olive oil
⅓ cup (95 g) tomato paste
2 x 400 g can crushed tomatoes
2 tsp white sugar
2 tsp Coarse salt
Freshly ground black pepperto season
6 basil leaves
Instructions
- 1Assemble the processor with the grey spindle and green S-blade in the bowl. Add the vegetables and garlic and process until finely chopped. Remove and set aside.
- 2Place the beef in the processor bowl and process until minced to your liking, scraping down the bowl occasionally. Remove and set aside.
- 3Place a large saucepan over medium-high heat. Add the oil, when hot, add the vegetables and cook, stirring occasionally for 4 minutes, or until translucent and slightly softened. Increase the heat to high, add the beef and cook until browned. Add the tomato paste and cook for 2 minutes. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the sugar and salt and stir. Add the freshly ground black pepper and basil. Taste and adjust the seasoning, if necessary.
- 4While spaghetti and lasagne are the first cabs off the rank for this delish sauce, it has a whole host of other uses. Sloppy Joes, quesadillas, nachos and baked potatoes love it, while if you mix with a little rice, it makes a sensational stuffing for capsicum, pumpkin and zucchini.