Student Recipe: Best Bolognese Sauce

Name: Student Recipe: Best Bolognese Sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 x glugs of oil - olive, vegetable or sunflower; 250 g mushrooms, chopped; 500 g beef mince; 1 g glass red wine, optional; 1 x quantity Tomato Sauce; Few dashes of Worcestershire sauce; 2 large carrots, ends removed, coarsely grated; 1 beef stock cube; Cooked pasta, to serve; Cheddar or Parmesan cheese, grated, to serve

For non-meat eaters use veggie mince and stock, and leave out the Worcestershire sauce

By The GH Kitchen TeamPublished: 09 September 2012

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Food, Cuisine, Ingredient, Noodle, Dish, Tableware, Laptop part, Spaghetti, Recipe, Pasta,

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr

Total Time:

1 hr 25 mins

Ingredients

2 x glugs of oil - olive, vegetable or sunflower
250 g mushrooms, chopped
500 g beef mince
1 g glass red wine, optional
1 x quantity Tomato Sauce
Few dashes of Worcestershire sauce
2 large carrots, ends removed, coarsely grated
1 beef stock cube
Cooked pasta, to serve
Cheddar or Parmesan cheese, grated, to serve

Directions

1. Step 1
  Heat one glug of oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated - about 5 minutes. Empty the mushrooms into a bowl. Add another glug of oil to the saucepan, then add the mince. Stir to break it down and continue cooking until it's nicely browned.
2. Step 2
  Stir in the wine, if using. Bring to the boil, then turn down heat to medium and simmer until most of the liquid has evaporated.
3. Step 3
  Add the Tomato Sauce, Worcestershire sauce, carrots and cooked mushrooms. Crumble in the stock cube. Bring to the boil, then cover with a lid and simmer for 45 minutes, stirring occasionally.
4. Step 4
  Serve with cooked pasta, topped with grated cheese.

Per Serving:

Calories: 334
Total carbs: 12 g
Sugars: 11 g
Total fat: 21 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time