Bolognese Sauce

This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagne as well. This is not a true bolognese, but quite a variation - but very tasty nevetheless! I tend to prepare huge amounts and freeze the stuff in individual portions. I have carefully measured the ingredients and played around with different amounts and found the amounts below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, double the amount of Chili Paste. Also, if you like more garlic in your spag bol, feed free to modify the amount.

Ingredients for 4

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Ingredients
1	kg	chopped tomatoes	(1100 grams)
350	grams	beef mince
2	onions	onion (medium size, 160g each)	(350 grams)
60	grams	tomato concentrate
2 1/2	teaspoons	honey	(12 grams)
2 3/4	cloves	fresh garlic (medium size, 3g each)	(8 grams)
3/4	teaspoons	hot chili paste	(4 grams)
3/4	teaspoons	salt	(4 grams)
3/4	teaspoons	paprika	(2.5 grams)
2	teaspoons	dried oregano	(2 grams)
3/4	teaspoons	ground black pepper	(1.5 grams)
80	mls	red wine
80	mls	olive oil
2	splashes	worcester sauce	(4 grams)

Salt content: 0.2% (by weight, not counting salt in other ingredients)

Method

Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

Step-by-Step Instructions

	Our ingredients.
	Take the top and bottom off the onions.
	Peel them
	Cut them into chunky slices
	Halve the slices ...
	... and cut them into strips
	If your garlic has any green bits inside, take them out - prevents bad breath and indigestion.
	Put the olive oil into a sizeable saucepan.
	Now add the chopped onions.
	These are the dried spices to be added later.
	When the onions have changed colour, add the mince
	A nice splash of Worcester Sauce won't hurt.
	Fry the mince and the onions until the mince is nice and crumbly - we want to get rid of most of the excess moisture.
	Now add the glass of red wine.
	These are the dried spices (salt, pepper, paprika, oregano).
	Add the tinned chopped tomatoes.
	Press the garlic cloves into the sauce.
	Add the chilli paste ...
	... the honey ...
	... and the tomato concentrate.
	Let it simmer on low heat for a minimum of 45 minutes - stirring occasionally so it won't burn. This is to reduce the sauce so it will be nice and thick and blend together. I normally simmer the sauce for two hours.
	Ah! You won't want to stop tasting ...