This is my recipe for making Bolognese sauce for serving with spaghetti or other pasta.
500g minced beef, I try and get 5% or 10% fat mince, otherwise the end result can be a bit greasy
Splash of olive oil
One onion, diced
One carrot, finely diced. The carrot is there to add some veg to the dish as well as flavour
One red pepper, diced
Handful of mushrooms, chopped
Splash of balsamic vinegar
Knorr beef stockpot
Dried Italian herbs
Tin of tomatoes
I usually use a big pan for cooking this dish. I heat the pan add the olive oil and then brown off the mince until it is all done. If you have excess fat in the pan then drain the cooked mince and discard the excess oil and fat.
Add the onion, carrot and pepper. You can add extra vegetables at this point, or extra pepper. After a few minutes add the mushrooms.
Once the onion is soft and cooked, add the tin of tomatoes, the herbs, the tomato purée and the balsamic vinegar.
Cook for at least 20 minutes on a low heat, though longer would ensure that the beef is tender.
Serve with spaghetti or a pasta of your choice. Add freshly grated Parmesan to taste.