Tomato Bolognese Sauce
This sauce can be used as a base for lasagne, Bolognese or any tomato base dishes, even just stirred in with some pasta! It is an ideal batch cooking staple and can be frozen for quick dinner recipes. If you have red pesto in the fridge, add a spoon or two to enhance the flavour of the sauce!
8 people
25 minutes
5 minutes
Ingredients
- 3 - Carrots , grated
- 1 - Celery Stick ,finely chopped
- 4 - Garlic Cloves , crushed
- 1 tbsp Mixed Herbs
- 2 tbsp Olive Oil
- 3 - Onion , finely chopped
- 100 g SuperValu Pancetta , diced
- 2 - SuperValu Tomato , chopped
- 3 tbsp Tomato Puree
- 400 ml Vegetable Stock
Method
- Heat a little olive oil in a large sauté pan and sauté the pancetta for 2-3 minutes until lightly coloured.
- Add the carrot, onion, celery and garlic. Stir well and sauté for a further 3–5 minutes, until lightly coloured. Season well with salt and pepper.
- Mix in the tomato puree, beef stock, chopped tomato and mixed herbs.
- Bring to the boil. Cover with a lid and reduce the heat to low. Simmer for 10-15 minutes until the vegetables are fully cooked. Remove from the heat and set aside to cool.
- Using a hand blender, blend until a coarse texture is achieved. If you prefer, you can blend until smooth
- Check the texture and seasoning.
- Divide the mixture into portions. Label and seal once cool. Freeze or use within 2 days if kept in the fridge.
