You can use any leftover Bolognese sauce on mini pizzas or baked pasta: Put cooked pasta/spaghetti in an ovenproof dish then pour over the sauce and sprinkle grated cheese on top. Bake for 15-20 minutes at 200 C convection.
Serve the dish with a green salad or bread. Enjoy!
Butter or olive oil for frying
2 large onions, finely chopped
2 cloves of garlic, minced
1 handful fresh thyme
1 handful fresh oregano
1 kg minced beef, preferably with a high fat percentage
3-4 carrots, finely grated
3 sticks of celery, finely grated
2 tins chopped tomatoes
140 g tomato purée
2 beef stock cubes
100 ml cream
1 tsp. balsamic vinegar
A dash of white wine (optional)
Salt and pepper
Sauté the onion, garlic and herbs in oil or butter in a sauté pan. Add the meat, mince it well and brown. Add the carrots, celery, chopped tomatoes, tomato purée, stock cubes, cream, balsamic vinegar and white wine. Stir well and let it simmer, covered, over a medium heat. If time is short, simmer the Bolognese for 30 minutes. Otherwise, let it simmer on low heat for 3-4 hours preferably.
Season with salt and pepper and perhaps a little sugar or more balsamic vinegar. Serve the Bolognese with cooked spaghetti and freshly grated parmesan. Enjoy!