Easy bolognese sauce

Name: Easy bolognese sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4

A tasty versatile sauce which tastes even better the day after it's made!

By The Good Housekeeping Cookery TeamPublished: 05 October 2004

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Cuisine, Food, Noodle, Pasta, Spaghetti, Ingredient, Chinese noodles, Al dente, Dish, Fried noodles,

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

For the bolognese sauce

1 Tbsp. vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
450 g (1lb) minced beef
2tbsp tomato purée
1 beef stock cube
400 g can chopped tomatoes
2 Tbsp. Worcestershire sauce
125 g (4oz) button mushrooms, sliced

Chilli con carne

Cottage pie

Directions

For the bolognese sauce
1. Step 1
  Heat the oil in a large pan and fry the onion over a medium heat for 15min until golden. Add the garlic and cook for 1min.
2. Step 2
  Add the mince and as it browns, break up the pieces with a wooden spoon. Measure 300ml (½ pint) boiling water into a jug, crumble in a beef stock cube and mix well.
3. Step 3
  Add the tomato purée and stock to the browned mince, cover and bring to the boil. Add tomatoes, Worcestershire sauce and mushrooms, and season with salt and black pepper. Turn heat down and simmer, stirring occasionally, for 20min
4. Step 4
  Around 15min before the sauce has finished cooking, bring a large pan of water to the boil. Add 500g (1lb 2oz) spaghetti to the pan and cook according to packet instructions. Drain, reserving a cup of cooking water, then return to the pan. Add the sauce and a splash of cooking water and toss well. Spoon into bowls, top with a little thinly sliced Cheddar cheese and serve.
Chilli con carne
1. Step 1
  Follow the bolognese recipe but after cooking the onions for 15min, add a deseeded, chopped red pepper and cook for 5min. Add 2tsp mild chilli powder with the mince. Drain a 400g can red kidney beans and add to the pan for final 5min of cooking time. Serve with rice, jacket potatoes or in a flour tortilla. Grate over some Cheddar cheese, if you like.
Cottage pie
1. Step 1
  Add 1tbsp plain flour once meat browns. Omit the tomatoes and add 450ml (¾ pint beef stock). Add 1 medium carrot, peeled and diced, with the mushrooms. Spoon the sauce into a 1.7litre (3 pint) ovenproof dish, top with 1kg (2lb 3½oz) mashed potato (see left). Cook at 200°C (180°C fan oven) mark 6 for 20–25min.

Moneysaver

Replace half the quantity of mince with 200g (7oz) red lentils, and add them after browning the mince. There's no need to soak them, so just stir them in, then complete the recipe.

Per Serving:

Calories: 210
Total carbs: 8 g
Total fat: 9 g
Saturated fat: 3 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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