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Make-it-easy bolognese

Name: Make-it-easy bolognese
Prep time: 10 min
Cook time: 40 h
Total time: 40 h 10 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 tbsp vegetable oil; 500g lean beef mince; 6 garlic cloves, peeled and crushed; 1 large onion, peeled and finely chopped; 2 tbsp tomato purée; 2 x 400g tins chopped plum tomatoes; 3 tbsp ready-made basil pesto (we like Sacla); 30g mature Cheddar, finely grated; Freshly cooked spaghetti to serve

Published: 30 Sep 10
Updated: 18 Mar 24

This easy bolognese recipe is proper comfort food and uses a great value ingredient in the form of beef mince. So, if you’re on a budget, here’s a recipe to know, as you can also use it as the base for a cottage pie or chilli – see tips.

Easy
October 2010

Test kitchen approved

Serves 4
Takes 10-15 minutes to make, 40-45 minutes to cook

Nutrition: per serving

Calories: 408kcals
Fat: 26g (7.5g saturated)
Protein: 32.8g
Carbohydrates: 11.2g (8.1g sugar)
Salt: 0.7g

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Ingredients

2 tbsp vegetable oil
500g lean beef mince
6 garlic cloves, peeled and crushed
1 large onion, peeled and finely chopped
2 tbsp tomato purée
2 x 400g tins chopped plum tomatoes
3 tbsp ready-made basil pesto (we like Sacla)
30g mature Cheddar, finely grated
Freshly cooked spaghetti to serve

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Method

In a large saucepan, heat the oil over a high heat and add the mince. Cook for 6-7 minutes until golden brown. Turn the heat to medium, add the garlic and onion, then cook for 5 minutes more with the lid on.
Add the tomato purée, stir well, then add the tinned tomatoes and cook for 15-20 minutes. Just before serving, add the pesto, taste and adjust the seasoning. Add a generous sprinkling of Cheddar and you are there. Serve with spaghetti, cooked and drained according to the packet instructions.

Recipe from October 2010 Issue

Nutrition

Nutrition: per serving

Calories: 408kcals
Fat: 26g (7.5g saturated)
Protein: 32.8g
Carbohydrates: 11.2g (8.1g sugar)
Salt: 0.7g

delicious. tips

Next time around, try these ideas:
1. For cottage pie, spoon your bolognese sauce into an ovenproof dish and top with mashed potato. Bake in the oven at 200°C/fan180°C/gas 6 for 30 minutes until bubbling.
2. Make a chilli. When frying the onion, add 2 tsp each of ground cumin and coriander, plus a pinch of chilli flakes. Drain and rinse a tin of red kidney beans and stir through for the last 10 minutes of cooking. Serve with rice or jacket potatoes.
You can freeze the sauce before adding the pesto and cheese. It will keep for up to 3 months. Defrost in the fridge, then finish the recipe.