Bolognese sauce

This recipe is a vegetarian bolognese sauce, but can easily be swapped for meat. This can do up to six portions (which is great for meal prep).

I prefer to eat it with tagliatelle, because tagliatelle is the best form of pasta and I will not listen to opinions saying otherwise :)

Ingredients

Measurements are approximate.

• 1 onion
• 6-8 cloves of garlic (or as many as you can be arsed to peel)
• 1 tin of chopped tomatoes
• 1 container (500ml) passata
• 1 tbsp. tomato puree (~15ml)
• Vegetable / meat free stock cube
• 500g "mince"
• 2 tbsp. olive oil (~30ml)
• Garlic powder
• Salt
• White pepper
• Dried mixed herbs
• A carrot (optional)
• Fresh basil (optional)

I tend to omit the carrot and fresh basil because I can't be arsed with them. Also a garlic press is useful for the garlic, but my housemate managed to break ours so I tend to chop less and add more garlic powder.

You can swap the vegetable stock cube with a real one, and use real beef mince to make this non-vegeterian. For vegeterian mince, I prefer to use Linda McCartney.

Preparation

1. Finely dice the onion and chop the garlic.
2. If using a carrot then finely dice that as well.
3. If you have a food processor then skip the top two steps and just shove it all in there.
4. Roughly chop the fresh basil (if using).

Method

1. Heat half of the olive oil in a large saucepan on medium heat.
2. Add onion and let it soften for five minutes.
3. Add garlic for an extra couple of minutes.
4. Remove the onion and garlic and set aside, and add the rest of the oil. Turn up the heat.
5. Add the mince. If using Linda McCartney, also add a splash of water to it.
   • Now is a good time to add salt and pepper to it.
6. Once it is heated through (or cooked if real meat), add back the onions and garlic, and add the chopped tomatoes and passatta.
7. Once starting to boil, reduce heat and mostly cover (letting some steam escape but not fully open). Break up and add the stock cube, and tomato puree.
   • The sauce should be simmering, but not boiling.
8. Leave for at least half an hour, stirring every 10 minutes. At some point add the mixed herbs, garlic powder, and however much salt is needed.
   • I usually let it reduce for around an hour before I get too hungry.
9. If you have fresh basil, add it at the end. Otherwise it is ready.