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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This is a wonderful recipe based predominantly on an Italian Bolognese, however with the addition of flour and jam the sauce takes on a uniquely thick and rich flavour reminiscent of an English stew. The first recipe taught to me by my mother, this quick Bolognese-fusion recipe has been popular with my friends and family as long as I can remember! —Hazzer J
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Ingredients
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1
Medium onion
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1
Medium onion, diced
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2
Cloves of garlic
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500 grams
Minced beef
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1 tablespoon
Plain flour
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1
Beef stock cube
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500 grams
Passata
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1
Glass of red wine
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1 tablespoon
Raspberry conserve jam
Directions
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Melt a knob of butter (or splash of preferred oil) in a large saucepan over medium heat.
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Add onions and sweat for five minutes, then add garlic and cook for another two.
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Tip the minced beef on top and add the tablespoon of flour. Mix it into the meat and the onions, allowing the fat to absorb the flour.
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Crumble or pour the beef stock into the mix and cook for another minute or two.
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Pour passata and red wine in and mix thoroughly.
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Once passata is heated, add a dollop of raspberry conserve jam into the mix and stir in.
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Add pepper to taste and then leave to simmer for about 30 minutes.
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Cook preferred pasta and serve with a generous dollop of the Bolognese and cover in grated Parmesan.
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