From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- "Recipes/Angela\342\200\231s Bolognese Sauce.html" | 187 +++++++++++++++++++++ 1 file changed, 187 insertions(+) create mode 100644 "Recipes/Angela\342\200\231s Bolognese Sauce.html" (limited to 'Recipes/Angela’s Bolognese Sauce.html') diff --git "a/Recipes/Angela\342\200\231s Bolognese Sauce.html" "b/Recipes/Angela\342\200\231s Bolognese Sauce.html" new file mode 100644 index 0000000..990ee41 --- /dev/null +++ "b/Recipes/Angela\342\200\231s Bolognese Sauce.html" @@ -0,0 +1,187 @@ + + + + + + + + +
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Angela’s Bolognese Sauce

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★★★★★

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+ + + Total Time: 1 hr + Servings: 10 + + + Source: + + +

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Ingredients

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500g quorn mince

250g leek

12g garlic

250g mushrooms

250g courgettes

250g peppers

25ml olive oil

1 tbsp dried mixed herbs

1 litre passata

1 beef or veg stock cube , optional

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Directions

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Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.

Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
Roughly chop the Mediterranean veg.
Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil. Add the mince, alliums and garlic.
Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
Use a potato masher to gently crush the veg, breaking down any bigger lumps.
Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

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Nutrition

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Calories 131 7%
Fat 5.3g 8%
Saturates 1.3g 7%
Sugars 5.9g 7%
Salt 0.1g 2%
Protein 13.7g 27%
Carbs 7.6g 3%
Fibre 1.7g -

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