Ingredients
Basic bolognese sauce
Method
Basic bolognese sauce
1.Heat oil in a heavy-based saucepan over high heat. Cook and stir onion, celery, carrot and bacon for 5 minutes or until browned. Add garlic; cook and stir for 1 minute or until fragrant.
2.Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Stir in the tomato paste and stock; cook and stir for 1 minute or until combined. Add the tomatoes and bay leaves. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 30 minutes or until mixture thickens. Stir in parsley.
3.Reserve 2 ½ cups for bolognese soup. Store remaining sauce in an airtight container in the fridge, or label, date and freeze for up to 3 months.
Hearty bolognese soup
4.Heat oil in a large heavy-based saucepan over moderate heat. Cook and stir green capsicum, yellow capsicum and rosemary for 4 minutes or until tender.
5.Add the bolognese sauce, the water, crumbled stock cubes and pasta. Bring to the boil. Reduce heat; simmer for 10 minutes or until pasta is tender.
6.Stir in kale. Remove from heat. Serve topped with feta.
Recipe for bolognese sauce makes 5 cups. For bolognese soup recipe, you will only need 2 ½ cups. Bolognese sauce will keep in an airtight container in the fridge for 2 days or in the freezer for up to 3 months. To use, just thaw in the fridge overnight. Soup can be made up to 2 days ahead. Store in an airtight container in the fridge, or label, date and freeze for up to 1 month. Thaw in the fridge overnight. Budget tips: Omit yellow capsicum, use an extra green capsicum instead. Use 2 cups shredded Savoy cabbage instead of kale.
Note
