Bolognese

[butterfly23]

How much mince do I need to make a bolognese to serve 4 people? Any receipe suggestions?

[bellasasha]

ok this is mamas italian recipe!!

1/2 lb mince(pok or beef)

1 onion

clove of garlic

2 tins tomatoes

olive oil

1/2 glass red wine

basil

salt

pepper

soften onions and garlic in olive oil. add mince and brown. add tomatoes and wine and bring to the boil. simmer for 40 mins and add basil at very end. season with salt and pepper to taste.

[alan30]

Whatever recipe you use make up a much larger quanitity than you need and freeze what is left over in useable portions. It freezes well and is great when you are in a hurry, late from work etc.

[whiffey]

2 large onions, 1kg finest lean steak mince, 2-3 teaspoons finely chopped garlic, 1 iar tomato puree, 1-2 tins chopped tomatoes, 12 mushrooms, basil, oregano, black pepper, onion salt, cinnamon, ground cloves (laving powder), black pepper, bottle of red wine.

A pretty standard method, except for the cinammon and cloves (which make the dish special!), and a WHOLE bottle of red wine. All the liquid in the meal comes from the wine.

Finely chop onions, brown with garlic in sunflower oil and red wine. Add mince and cook, continue to add red wine liberally. Add the tomato puree (rinse out the jar with more red wine) and 1-2 cans of drained tomatoes. Season liberally with oregano, basil, black pepper, onion salt. About 1/2 teaspoon each of cinnamon and cloves.

Finely chop the mushrooms and add towards the end.

This the best (about the only!) thing I ever cook. The key features are the cinammon and cloves - but beware vivd dreams - an entire bottle of red wine, masses of garlic, and finely chopped mushrooms.

It freezes brilliantly, which improves it.

Have a good meal.

[Gef]

Finely chop 2 medium onions. Soften them (do not brown) in oil (olive is best) for about 6 minutes. Add about 2-3 teaspoons crushed garlic and continue to soften for another couple of minutes.

Push onions to side of pot, turn heat up high and add 1 lb of good mince (less than 10% fat). Stir continuously until mince is broken up and well browned.

Then add a large tin of chopped tomatoes, two heaped tablespoonfuls of tomato puree, lots of freshly ground black pepper, two heaped teaspoons dried basil and one teaspoon dried oregano (optional).

Rinse out the tomato tin with red wine (about 2/3 tin) and add to the mixture. Bring to a gentle boil, cover and simmer for 25 minutes.

Remove lid and simmer for about 20 mins, stirring occasionally, until sauce thickens.

Just before serving stir in chopped fresh basil (as much as you like).

[ann_h]

I always allow 4-6 ounces (100-150g) meat per person, so a pound (half a kilo) for four people, and include something like a tin of ratatouille for interest. You could put more meat in if your guests don't eat vegetables, I guess. Good idea to make extra though, it's one of those things that's even better the 2nd time around!