Mum’s Bolognese Recipe
Mum’s Bolognese Recipe

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mum’s bolognese recipe. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mum’s Bolognese Recipe is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Mum’s Bolognese Recipe is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have mum’s bolognese recipe using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mum’s Bolognese Recipe:
  1. Take 1 kg beef mince
  2. Take 2 large onions diced
  3. Make ready 1 mug of beef stock using one whole cube
  4. Make ready 3 cloves garlic (large) chopped
  5. Make ready 2 large carrots grated
  6. Make ready 450 g mushrooms sliced
  7. Prepare 2 teaspoons Italian seasoning herbs
  8. Prepare 1 tin chopped tomatoes
  9. Get 1 tube of tomato purée
  10. Take 1 small glass of red wine
  11. Make ready 3 tablespoons Worcestershire sauce
  12. Get 2 bay leaves
  13. Make ready 1 tablespoon oil
  14. Make ready Salt & pepper for seasoning
Instructions to make Mum’s Bolognese Recipe:
  1. Heat a large pan on a medium heat with oil and fry onion until soft and lightly browned
  2. Add beef mince and chopped garlic. Cook until beef is brown and thoroughly cooked through. Approx 5 to 15 minutes. Stir mixture as required.
  3. Add beef stock and warm through for 2 minutes
  4. Add carrots and mushrooms. Mix well and heat through for 2 to 5 minutes.
  5. Add all other ingredients and mix well. Taste sauce and more or less of ingredients as required. I like the tang from the wine and Worcestershire sauce.
  6. Cook for 30 to 45 minutes on a low heat depending on how reduced/ liquid you like the sauce. Stir the sauce every 10 minutes. I cooked mine for 30 minutes. I then let the sauce cool in the pan for a few hours before transferring to takeaway tubs for freezing.

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