Beef Bolognese #glutenfree #glutenfreerecipe #glutenfreecooking #bolognese

This traditional Italian meal was taught to me by my former boss' Nona. This Bolognese sauce has a beautiful rich beef and tomato flavour. You may think that it has a long cooking time, but as my boss  told me, 'Twenty minutes spent cooking the best food, is far better than fifteen minutes cooking poor food.' So don't rush the cooking process. Use the cooking time to multitask - make a dessert, an entree, do a little gardening, or even a spot of cleaning. 
I like to cook  a large quantity each time even though it is only for my partner and I. It forms the basis for Beef Lasagna, Pasta Bolognese, Eggplant Lasagna, Arancini etc. So, even though it seems to be a long cooking time, this beautiful Beef Bolognese can be broken up into portions, frozen and used at a later time to make any number of dishes.

Simmer sauce until it reduces down

Ingredients:

2kg Beef Mince
1 Carrot
2 Onions
2 Celery Sticks
3 cloves Garlic
3 tins whole peeled Tomatoes (3 x 400g)
1/2 cup Tomato Paste
3/4 cup Red/White Wine
1/2 cup Olive Oil
4 Cloves
3 Bay Leaf
1/2 teaspoon Ground Nutmeg
Chopped Parsley and Oregano or 1 teaspoon dry Mixed Herbs
1 cup Water/Vegetable Stock
1 tablespoon Sugar
Salt and Pepper

Method:

Fine grate the garlic, onion, celery and carrot in the food processor.
Heat olive oil in a large stock pot. 
Place the grated vegetables into the pot and stir for a couple of minutes. 
Add beef mince and mix well. 
Add red/white wine and cook for a few minutes.
Place the peeled tomatos into the blender and blend until smooth. 
Add into the pot with another ingredients. (if you use fresh herbs, add at last 10 minutes before ready) bring to the boil, lower to medium-low heat and slow cook about 1.5 hours or sauce is reduced. 
Stir several times so as to not burn the mixture to the bottom.

Tips:

• 50% beef mince and 50% pork mince can be used instead of 100% beef mince in this recipe.  

• If you have Parmesan crust in your fridge, grate it into this dish. This will add to the richness of the flavour giving you a full, rich, delicious sauce.

• If there is a lot of fat in the mince, skim the oil off the top after cooking.