Slow Cooked Spaghetti Bolognese Sauce

This Bolognese Sauce always tastes great, and I think the secret ingredient in this recipe is the can of tomato soup. I always substitute fresh herbs instead of the dried ones, if I have them, and I generally do. This sauce is full of flavour and works really well layered in lasagne. I also generally add some finely chopped vegetables such as carrots, zucchini and celery  to increase the amount of vegetables for the family.

This is a family recipe handed down to us by Mr. HRK's cousin, Judy, and originating from Canberra I believe.

Ingredients:

500g prime minced beef, or half beef and half pork mince
2 cloves garlic 
1 onion, diced
1 tin tomato soup
1 tin whole peeled tomatoes (chop up or use chopped variety)
1x140 g tomato paste
1/2 teaspoon dried oregano or fresh
1/2 teaspoon dried basil or fresh equivalent (I love it so add a small handful)
parmesan cheese, grated
Optional: sautéed mushrooms

Let's cook:

Saute onion in a small amount of olive oil; add mince. Stir until meat is "broken into grains" and greyed through. (I strain off all juices once it's cooked.)

Now add tomato soup, chopped tomatoes and tomato paste, crushed garlic, oregano & basil, and freshly ground  pepper. Stir and bring to the boil.

Cover and simmer very slowly for approx. 2 1/2 hrs, stirring occasionally at first to guard against sticking.

Before serving, I add fresh basil leaves and sometimes sautéed mushrooms. Serve with parmesan cheese for a topping.  If you can serve this sauce with lots of homemade pasta, you will think you are eating in Italy.

Minced lamb, or pork can also be used for this recipe. It is so much more readily available now and makes a nice change from the usual beef spaghetti bolognaise.

Warm wishes

Pauline