Bolognese Sauce

Ingredients

• 2 Red or Brown onions (Red onion isn’t nearly as painful to chop as brown!!
• 1.2kg Lean Mince
• 2 or 3 Large cloves of Garlic
• 1 Chicken Stock Cube
• 50g of Tomato Paste
• 700grams Passata
• 1 Tin of chopped tomatoes
• Dried Basil

Method

1. Dice your two onions into small chunks.

2. Crush then dice your garlic (use the side of your knife to split the garlic peel off!)

3. Cook your onion and garlic with olive oil for 30 seconds to a minute on a high heat.

4. Add your mince. And with a flat bladed wooden spoon (see tips for what this is) chop your mince up over the heat so there are no clumps and that the mince is nice and fine. Keep the meat on a high heat during this process. If you don’t do this your meat will taste like a dog’s breakfast! Continue till all the meat is browned

5. Add chicken stock cube, salt and pepper, 50 grams of Tomato paste, 1 tin (375grams) of chopped tomatoes and a 700gram bottle of passata.

6. Fill 1/3 of the passata bottle with water and add to the mixture (helps get the rest of the passata out of the jar). ** Harry also likes to add red wine to his and Carrie likes to add Chilli

7. Add a generous amount of dry basil to the mix.

8. Turn the gas down to simmer and cook for around 1 hour. For the first 10 to 15 minutes leave the lid on.

9. Make sure you stir every 10 minutes so it doesn’t stick to the bottom!

Serve with your favourite pasta.