Cooking this Basic Bolognese dish in batches for the family means saving in your pocket!
- 25 mins
- olive or avocado oil, for frying
- 3 onions, finely chopped
- 8 garlic cloves, crushed
- 1kg beef mince
- 4 x 410g tins chopped tomatoes or tomato purée
- 125ml chutney
- handful parsley, chopped
- Heat a splash of oil on medium-high and sauté the onions and garlic. Season and set aside.
- Heat another splash of oil and fry the mince for about 8 minutes until browned. Season. Return the onions, along with the tomatoes and chutney, and cook for about 5-10 minutes until slightly thickened. Mix in the parsley.
Serve with spaghetti, baked potatoes or on toast. Top with mash for a Shepherd’s Pie . Layer with brinjal slices and top with a white sauce for an easy Moussaka. Use in lasagna or snackwiches.
Cool the sauce completely. Freeze in airtight containers or freezer bags for 3 months. Defrost and then reheat in the microwave.