This makes a very big pot of sauce – so big in fact its hard to pin point exactly how many serves you will get out of it. To have a guess – I would say at least 8. Tonight I doubled it and made many many serves of lasagne ( with noodles for kids) with Zucchini and Eggplant Strips for big people who eat vegetables and don’t complain. I used the Cheesus Sauce as the Béchamel on top. ( Here)
INGREDIENTS:
500 grams of Woolworths Veal and Pork Mince
1 Small brown onion diced
2 celery sticks diced
3 garlic cloves diced ( or one teaspoon crushed garlic)
1 heaped teaspoon nutmeg
2 tablespoons mixed Italian Herbs
125ml Dry Red Wine
Stock ( thermomix if you have it 2 tablespoons) or Beef Stock ( the gel sort in the little packs – one of them)
1 Tin Amy’s Organic Chunky Tomato Soup ( here)
1 Tin Ardmona Classic Tomatoes ( here)
EVOO and S & P
METHOD:
Sauté your onions and celery in a heavy based pan until translucent ( to stop from burning add a little pink salt)
Add your garlic – stir in till fragrant
Add your mince and brown nicely. Do NOT discard the fat.
Add your wine to the browned mince and your herbs and nutmeg.
Add your tomatoes and half fill tin with water swish and pop into pan. Same with Soup.
Let this come to the boil and gently simmer until the sauce is thick and rich and reduced well.
Serve with Zoodles for Bolognese. Or as lasagne with the Cheesus Sauce and Zucchini & Eggplant Slices ( try to char grill these first to absorb moisture)
NOTES: WHY DO I USE THE AMY’S SOUP AND ARDMONA TOMATOES?
Both are Australian Products with less than 4g of Sugars/Carbs per tin!! Support Aussies!
Nutritional info? Will work this one later and base it on 10 serves of sauce.
The Domesticated Ms Hemsworth 