- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped (replace with green part of a spring onion or shallot, avoid the white bulb)
- 1 teaspoon dried oregano
- 800g beef mince
- 1/2 cup red wine (optional)
- 2 cups fresh tomatoes chopped or grated
- 1 cup home made onion free stock
- 1 teaspoon caster sugar
- Heat oil in a large heavy-based saucepan over medium heat. Cook spring onion for 3 to 4 minutes or until softened. Increase heat to medium-high. Add oregano. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Add tomato paste. Cook, stirring, for 1 minute. Add wine (if using), tomato, stock and sugar. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, stirring occasionally, for 30 to 40 minutes or until thick. Season with salt and pepper.
- Bolognaise flavour intensifies with long, slow cooking. Cooking in a partially covered pan prevents it drying out.To freeze: Spoon cooled bolognaise into an airtight container. Freeze for up to 3 months.To thaw: Place in fridge overnight.To reheat: Spoon into a saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until heated through.