Freezer-friendly bolognese sauce

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

First published: Sep 2016

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Serves: 8

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

1 tablespoon canola oil
1 cup chopped onion
2 cloves garlic, crushed
1 cup finely chopped celery
500g lean beef mince
1 teaspoon dried oregano (or 1 tablespoon fresh leaves)
¼ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper
2 bay leaves
2 cups grated carrot
1 cup diced courgette
2 cups sliced mushrooms
2 cups chopped silver beet leaves
290g can tomato puree
2 x 400g cans chopped tomatoes
2 cups water

Instructions

1 Heat oil in a pan over medium-high heat. Add onion, garlic and celery; cook for 2 minutes.

2 Add mince, and stir to break up. Cook for a further 4—5 minutes.

3 Add herbs, salt and pepper and vegetables. Cook for 8—10 minutes until vegetables soften.

4 Add puree, tomatoes and water and stir. Reduce heat and leave to simmer for 30—40 minutes. Place cooled bolognese sauce portions in the freezer, or use to make Freezer-friendly lasagne.

Variations

To make this sauce into a nacho mix, omit oregano and add a can of red kidney beans.
Make it gluten free: Check tomato purée is gluten free.

HFG tip

Freeze sauce portions flat for quick reheating, and always label and date them to avoid later confusion.

Nutrition Info (per serve)

Calories 156cal

Kilojoules 650kJ

Protein 17g

Total fat 5g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 9g

Dietary fibre 4g

Sodium 410mg

Calcium 70mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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