Description: Method. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork.
DA: 61 PA: 63 MOZ Rank: 39
Description: Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes.
DA: 87 PA: 46 MOZ Rank: 84
Description: Bolognese recipes. 31 Recipes Magazine subscription – 5 issues for £5 Bring on the Bolognese! This delicious Italian sauce is highly versatile and can be served, not only on spaghetti, but in pasta bakes and even tacos. ... This veggie Bolognese-style sauce is great served with pasta and crams in three of your five-a-day 50 mins . Easy ...
DA: 50 PA: 40 MOZ Rank: 79
Description: Add the tomato base sauce, and bring to the boil – remember to note the liquid level in the pan. Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 8.
DA: 42 PA: 79 MOZ Rank: 55
Description: In a large casserole dish over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon.
DA: 27 PA: 82 MOZ Rank: 55
Description: Heat the oil in a large saucepan and brown the garlic, onions and mince. Add the carrots and and celery cook until tender. Stir in the puree, stock, tomatoes and herbs.
DA: 56 PA: 87 MOZ Rank: 99
Description: Method. Add 1 tbsp olive oil to a large frying pan over a medium heat and fry the mince for 2-3 minutes until browned. Remove and set aside on a plate.
DA: 48 PA: 18 MOZ Rank: 64
Description: Ingredients Serves: 6 500g beef mince; 200g cherry tomatoes; 3 tins chopped tomatoes; 1 tube tomato puree; 1 teaspoon dried oregano; 1 bunch fresh basil
DA: 59 PA: 1 MOZ Rank: 78