Bolognese - Simple Method

I know that most Bolognese recipes contain lots of ingredients and vegetables but I always use this simple method that my Nonna taught me.  The secret in this recipe is the cooking time, although it seems like ages you only need to give it a quick stir every 20 minutes and it should be tender and delicious.  There will be leftovers from the recipe below which I freeze and once I have two or three stored I defrost them and use them to make homemade lasagne, it cuts out half the work.  Serve with a nice salad and some crusty or garlic bread and I'm sure you will enjoy it as much as I do.

Serves 2 (plus leftovers)
Preparation time: 15 minutes
Cooking time: 90 minutes

500g lean steak mince

1 medium onion

1 clove garlic

500g carton passata (sometimes called creamed or sieved tomatoes)

1 tsp sugar

1 tsp salt

Few grinds of pepper

Fresh basil (optional)

Chop your onion and fry gently in 2 tablespoons of olive oil for around 10 minutes until translucent. 

In the meantime chop your garlic finely or use a garlic crusher, add to the translucent onion and allow to fry for a few minutes. 

Tip in the packet of mince and turn the heat to allow the mince to brown, use a fork to separate and keep it moving. 

Once all the pink is out of the mince add the carton of passata , salt, a few grinds of pepper and the sugar, stir and cover.  Turn the heat down and let it blip gently for at least an hour and a half. 

Half an hour before it is ready put your pasta water on to boil and serve with any pasta shape you fancy. Finish the sauce with the basil if you have it and as with all pasta dishes add a spoon or two of the sauce to the cooked and drained pasta and stir well, finish with an extra spoon of sauce and some Grana Padano or Parmesan.