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Big-batch Bolognese

By Barney Desmazery

Contains pork – recipe is for non-Muslims only

Whip up a huge batch of Bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Prep:25 mins
Cook:1 hrs 30 mins

Serves 12
Easy

Nutrition per serving

kcal 295
fat 12g
saturates 4g
carbs 13g
sugars 11g
fibre 4g
protein 34g
salt 0.87g

Ingredients

4 tbsp olive oil
6 smoked bacon rashers, chopped
4 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
8 garlic cloves, crushed
2 tbsp dried mixed herbs
2 bay leaves
500g mushrooms, sliced
1½ kg lean minced beef (or use half beef, half pork mince)
6 x 400g cans chopped tomatoes
6 tbsp tomato purée
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
Parmesan, to serve

Tip

Moroccan mince
Use lamb mince instead of beef, swap the mixed herbs for 2 tbsp each ground cinnamon and cumin, and use 2 handfuls dried apricots instead of mushrooms.Bolognese bake
Boil 2kg potatoes until tender, drain, then mash with 100g butter and 100g grated cheese. Spoon the mince between 2 large baking dishes and top with the mash. Bake at 200C/180C fan/gas 6 until golden and bubbling.

Method

Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.