Bolognese sauce - Recipes for Real Life

If you prefer, you can cook this on the hob over a low heat instead of in the oven for the last 2 hours. The Bolognese keeps well in the freezer.

Serves 4–6

Ingredients

• 30g/1 oz Lucy Bee coconut oil
• 2 garlic cloves, chopped
• 200g/7 oz onions, chopped
• 200g/7 oz celery, diced
• 200g/7 oz carrots, diced
• 500g/1lb 1 oz Aberdeen Angus beef mince
• 1 tbsp dried mixed herbs or a sprig each of fresh thyme and rosemary
• 100ml/scant 1/2 cup red wine (optional)
• 150g/11/3 cups sun-dried tomatoes, finely chopped
• 2 x 400g tins/4 cups chopped tomatoes
• 1 tbsp red wine vinegar
• Himalayan salt and ground black pepper

Method

1. Preheat the oven to 140°C/275°F/gas mark 1.

2. Heat the coconut oil in a heavy-based ovenproof saucepan or flameproof casserole, then add the garlic, onions, celery and carrots and sauté over a low heat, stirring occasionally until softened and lightly coloured.

3. Tip in the mince and cook, stirring to break it up, until browned, then stir in the mixed herbs and season well with salt and pepper. Pour in the red wine, if using, then increase the heat and cook until all the liquid has evaporated.

4. Add the sun-dried tomatoes, tinned tomatoes and red wine vinegar, then bring to the boil, cover and cook in the oven for 2 hours until all the flavours have mingled.

Tips and notes

This is ideal to make ahead of time as the flavour really intensifies. Keep in the fridge for a couple of days, or freeze. Defrost thoroughly before reheating in the oven at 150°C/300°F for 1 hour.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.