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RECIPE OF THE MONTH RENU’S BOLOGNESE presented by Lekker Laa

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RENU’S BOLOGNESE
Recipe by Renu Modesti

Serves 2
6tbsp olive oil
500g minced beef
4 cloves fresh garlic, crushed
1 medium white onion, chopped
2 stalks celery, chopped
2tbsp dried Italian seasoning
2 beef OXO cubes
400g tinned chopped tomatoes
1½ cup red wine or water
3tbsp tomato paste
1tbsp dried basil
2tsp sugar or sweetener
½tsp chili flakes (optional)

Heat 3tbsp olive oil in a heavy pan, preferably cast iron. Brown the minced beef in the hot oil. Remove from the pan and drain the meat in a metal colander tore move any liquid and excess oil. Set aside.

In the same pan, heat the remaining olive oil. Fry the garlic gently for a minute. Add the onion and celery and fry until softened. Season with 1tbsp Italian Seasoning, salt and pepper. Transfer the beef back into the pan and combine with the vegetables. Crumble in the OXO cubes and the remaining Italian seasoning. Fry everything together for a minute or two. Add the chopped tomatoes (complete with their juices) and the red wine or water. Then add the tomato paste, dried basil, sugar or sweetener and chili flakes (optional). Combine well. Add more wine or water if needed. Simmer for 15-30 minutes, stirring regularly. The sauce will reduce, thicken and the flavours become more intense. Taste and adjust the seasoning adding more salt or herbs if needed.

Serve the Bolognese on top of cooked pasta or stir it through the pasta before serving. Garnish with fresh basil and grated parmesan. For a lower carb dish, serve with cauliflower rice, steamed vegetables or on its own.

If you are inspired by this recipe, visit www.lekker.hk. Founded by two DB residents, Neil Schonken and Ainslie Vosloo, Lekker Laa is a specialty online food and wine business now delivering to DB. On top of delicious wine and meat (such as traditional boerewors) from South Africa, Lekker carries salmon from Norway, bacon from the Netherlands and steak from Australia, New Zealand and South Africa.

Find more of Renu Malani’s recipes on Instagram (@ketorezza) and at the DB dinner and dessert Facebook page.

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