As a family, I can count the number of times we ate bolognaise growing up. It was never high up on the menu and I think the only time it was eaten in the house was if we bought the readymade one from Woolworths that you just pierce the film and microwave till done.
I recently got my hands on a copy of Lisa Clark’s cookbook “Everyday”. I was intrigued by her recipes, they are so easy to make and packed with ingredients that I would never have thought could be added to a dish.
I came across her basic bolognaise recipe and with a little adaption here and there and omitting of a couple of ingredients I had a basic bolognaise recipe.
I can’t wait to use this recipe to try out two of her other recipes, Mousakka and Cottage pie with sweetpotato and butternut mash.
The only downside to this recipe, was Lisa’s instructions was to remove the bay leaf before serving, I skipped it and thought of well whoever gets that, well that’s their problem, my luck, was that person who got the bay leaf just happened to be me.
- 1 x onion, finely chopped.
- 500g x lamb mince.
- 2 x zucchini, grated.
- 2 x carrots, grated.
- 60ml x red lentils.
- 70g x tomatoe paste.
- 250ml x chicken stock.
- 100ml x tomatoe sauce.
- 50ml x Mrs Balls chutney.
- 50ml x worcesterchire sauce.
- 10ml x treacle brown sugar.
- 1 x bay leaf.
- Juice and zest of 1 lemon.
- Salt and pepper to taste.
- Heat some oil in a pot, add the onions and saute till transparent.
- Add the mince and using a spoon break up any lumps that may form, allow the mince to brown.
- Add in all the remaining ingredients.
- Give it a good stir to mix everything.
- Cover and cook for 1 – 2 hours till the gravy is thick.
- Remove the bay leave and serve.