Master Recipe - Bolognese Sauce

Master Recipes are super versatile and on frequent rotation. Not entirely sure what to call this recipe though, because it started out from a recipe for Spagetti Bolognese from 'Cooking - A Commonsense Guide' published in 1998 by Murdoch Books, but has morphed into it's own entity. What's more, the original cookbook recipe is only loosely based on an authentic Bolognese sauce from Bologna, Italy.

Regardless, one thing we all agree on is that the basis of this sauce is tomatoes. But it can't be called Tomato Sauce - for obvious reasons (ketchup!).

Pretty much every other ingredient is optional. If you have no tomatoes, though the sauce works as a savory sauce.

So what to do with this sauce? Serve it with pasta, potatoes (roasted or mashed), roast pumpkin, or keep it basic and serve on toast. Plop on the table with grated Parmesan, or Cheddar, or lets face it any cheese to sprinkle on top and wholla - eating perfection.

The featured picture shows a meat/mince option, however, a lentil option is fabulous too. Just substitute mince for cooked lentils (soaked and cooked in advance, or tinned lentils). Most of the bean family, such as black beans or kidney beans work well in this sauce instead of, or with, the mince - if you are using beans, consider adding chili and turning the dish into a Chili Con Carne (and serve with rice or tacos, salsa, sour cream, avo/guacamole...now we're talking).

Ingredients (serves 4).

• 1 tablespoon butter, ghee or animal fats (lard, tallow, chicken fat, or duck fat), or olive oil.
• Onions chopped - 2-3 large
• Garlic chopped - a few cloves
• 6-8 fresh tomatoes chopped or 2 x 400g cans/tins of tomatoes (chopped or whole).
• Carrots, peeled and chopped - 2-3 large, or 4-5 small
• Capsicum peeled and chopped - 1 large
• Water or stock (chicken, beef, lamb, goat, duck stock all work nicely) - approx 2-3 cups
• 500g or 2 cups, raw mince ( goat, lamb, beef, chicken, venison, or pork mince) or cooked lentils or beans/legumes.
• Zucchini - 1 large, grated or chopped.
• Greens - chopped. Swiss chard/Sliverbeet, or spinach or kale or similar. A couple of handfuls.
• Dried italian herbs - or any combo of the following fresh or dried herbs: parley, rosemary, thyme, oregano, basil, sage, majoram. Add to taste.
• Salt to taste.

Method

1. Add the butter/fat/oil to a large pot on medium heat.
2. Add the onions and turn the heat up to medium-high to saute for 5 minutes, stirring occasionally, until onions are soft and translucent.
3. Add garlic, stir and then cook for another minute.
4. Add tomatoes and water/stock. If using fresh tomatoes, add these before the water/stock and allow them to cook down for 5 minutes with the pot lid on. Then add the water/stock.
5. Add the carrots and capsicum. Stir the veg through.
6. Bring to the boil and cook for 5 minutes.
7. Reduce the heat to low-medium and add the mince or cooked/canned lentils or legumes. Stir the mince/beans/legumes through.
8. Add the zucchini and greens and herbs. Stir through.
9. Allow to simmer gently for 10-15 minutes.
10. Salt to taste.

Enjoy!

Photos