Simple But Spicy Bolognese Sauce For Many Uses
This particular Bolognese sauce came about because I want to lose weight and started looking at the sugar content of pre-made pasta and Bolognese sauces and they were high and when you look at weight watchers pro points they point at about 10% of your daily amount and that’s just for the sauce so I decided to make one myself that doesn’t cost you any pro points with the additional benefit of being highly customisable.
This Is My Simple Bolognese Sauce For Any Pasta Dish
Ingredients For My Bolognese Sauce
The list of ingredients for the Bolognese Sauce is pretty simple which helps keep cost down and enables you to play around adding other things that you like.
- 1 350g jar of passata (basically sieved cooked tomatoes and it’s just pure tomato and good for you with a small amount of flavour and is a great base to any Bolognese Sauce)
- 1 red onion (I use red onions as they have a sweeter flavour and taste nicer)
- 2 frozen fresh chillies (I buy chillies and freeze them as I don’t always get around to using them before the use by date and they cook just as well frozen and are easier to cut up while frozen)
- 1 pack of mushrooms (I use the value packs where I can as you get slightly more and all you have to do is wash them to make them perfectly fine and they taste the same)
- And 1 pack of minced meat (I’ve used turkey as it is low in fat and has a great flavour and is a great source of protein)
- Coconut oil (for the health benefits again it is packed full of good stuff)
How to Make The Bolognese Sauce
To start with you need to cut up the onion and chillis and put 2 teaspoons of the coconut oil into a hot pan. You need to be careful what coconut oil you use as some have not got taste free on the jars and these ones can leave a coconut taste in your food which depending on the meal can be unpleasant, the jar pictured above is taste free and works wonderfully.
Once this is done get yourself a pan of water for which ever type of pasta you like to use from spaghetti to penne to bows to shells. My wife loves Messicani for the shape and how well it holds the sauce.
Next you need to add the chopped onion and the chillis to the pan and start to cook until they have lightly browned, if you add a small amount of water to the pan about half way through cooking them you can keep the onion and chilli soft and more pleasant to eat.
Next you need to add the mince and chopped mushrooms once the water has boiled off in the frying pan, you also need to keep and eye on your pasta making sure it has enough water and is stirred regularly.
You need to be careful now when you stir this to get the mushrooms and mince cooked as the pan will be getting full, if your frying pan is not big enough you can use a large sauce pan but it will take a little longer to cook in a sauce pan.
While this was cooking I got a little bored and took a selfie (a little ashamed at using the word selfie but I was enjoying the music I had playing and the actual act of cooking which has been difficult to enjoy with my back pain)
The bandanna is there to stop me sweating as it got hot in the kitchen.
Next you need to add the passata to make this a sauce you can also add some Italian herbs or basil for extra flavour I opted not to as I did not want to overpower the chillies.
Once in you want to stir this and leave it to simmer for about 5 mins until it has thickened up and then serve over cooked pasta then enjoy and cook over and over.
If you do cook this or any of my other meals please take a photo and email it to me at email@example.com or send it to me on Instagram @thehawkandbeard or find the hawk and beard page on facebook.