Mum’s Bolognese Recipe.
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, mum’s bolognese recipe. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Mum’s Bolognese Recipe is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They're nice and they look wonderful. Mum’s Bolognese Recipe is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook mum’s bolognese recipe using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mum’s Bolognese Recipe:
- {Take of beef mince.
- {Get of large onions diced.
- {Take of mug of beef stock using one whole cube.
- {Get of garlic (large) chopped.
- {Make ready of large carrots grated.
- {Make ready of mushrooms sliced.
- {Get of Italian seasoning herbs.
- {Get of chopped tomatoes.
- {Prepare of tube of tomato purée.
- {Prepare of small glass of red wine.
- {Get of Worcestershire sauce.
- {Get of bay leaves.
- {Take of oil.
- {Get of Salt & pepper for seasoning.
Steps to make Mum’s Bolognese Recipe:
- Heat a large pan on a medium heat with oil and fry onion until soft and lightly browned.
- Add beef mince and chopped garlic. Cook until beef is brown and thoroughly cooked through. Approx 5 to 15 minutes. Stir mixture as required..
- Add beef stock and warm through for 2 minutes.
- Add carrots and mushrooms. Mix well and heat through for 2 to 5 minutes..
- Add all other ingredients and mix well. Taste sauce and more or less of ingredients as required. I like the tang from the wine and Worcestershire sauce..
- Cook for 30 to 45 minutes on a low heat depending on how reduced/ liquid you like the sauce. Stir the sauce every 10 minutes. I cooked mine for 30 minutes. I then let the sauce cool in the pan for a few hours before transferring to takeaway tubs for freezing..
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