Sunday, March 31, 2013

Easy Bolognese

An oldie but a goodie - this is my version of it.  Another one of my family faves because it allows me to pack loads of veggies into it!  Also, this might be a good time for me to talk about cooking fats.  I prefer to use saturated fats (eg butter, ghee, duck fat, coconut oil) for cooking with as they are a lot more stable when exposed to heat, due to their molecular structure.  As much as I can, I try to minimise heating unsaturated fats as they go rancid as soon as they are exposed to heat  - I try and stick to using these kinds of fats at room temperature (eg salad dressing).  

Ingredients (serves 4-6)
1 tbsp duck fat or butter or ghee
1 onion
2 cloves garlic
500g free range beef mince
1/2 capsicum
6 mushrooms
1 carrot
1 zucchini
60g preservative-free red wine (I use either Wild Fox or Settlers Ridge brands)
350g tomato puree
2 tbsp tomato paste
2 tsp Herbamare
2 tsp balsamic vinegar
2 tsp rapadura or raw sugar
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
Freshly ground salt and pepper, to taste

1.  In a medium saucepan on medium heat, melt the cooking fat.  Add the diced onion and minced garlic.  Cook until softened.

(In Thermomix, add halved onion and garlic cloves.  Chop 2sec/sp7.  Add cooking fat and cook 2min/100deg/sp1).

2.  Grate the veggies and add them to the saucepan along with the mince.  Cook, stirring, for a few minutes until the mince is browned.

(In Thermomix, add chunks of veggies and chop 5sec/sp6.  Add mince and cook 5min/100deg/rev+sp1).

3.  Add wine, tomato puree, tomato paste, Herbamare, balsamic vinegar and sugar.  Turn down the heat and simmer for around 10 minutes.  Adjust seasonings if necessary.  Stir through the chopped herbs. 

(In Thermomix, add remaining ingredients and cook 10min/100deg/rev+sp1).  

4.  Serve on top of your choice of spaghetti and grate some fresh parmesan over the top.     

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