2 med onions (quartered)
herbs to taste (This time I used sage, rosemary, chilli, garlic and thyme)
30g olive oil
2 cans diced tomato
1 can water 1 tbs beef stock concentrate (RECIPE HERE)
Add sun dried tomato the onopns. Chop on speed 5 for 5 seconds. Add the olive oil and sauté for 4 minutes.
Break up the mince and add to the jug with the diced tomato, 1 can water (add 1/2 first, if the sauce still needs more liquid add the rest of the water) and beef stock concentrate. Cook on varoma for 10 minutes, speed 2 on reverse.
Makes approximately 2 litres of bolognaise sauce suitable for lasagne or spaghetti Bol etc...
**You can use fresh tomatoes instead of tinned. Substitute 3 tomatoes for each tin suggested in the recipe.
**Mince other vegetables before starting (such as carrots, zucchini, pumpkin) to add in the last minute of the saute step for nutritious hidden veggies.