Tomato Sauce for Bolognese

By alexisknibbs on Sep 18, 2024

The winter is fast approaching once again. At this time of year I like to make sure we have a hot meal on the table in the evening. My son Ted, who is 11, is now at secondary school so I have started to prepare a few more quick and easy mid week dinners. If there is anything that can be made on the weekend and frozen I will be doing it.

My homemade sauces are very freezable. Therefore I decided to cook a bolognaise sauce and freeze it. It was quick, simple and easy. Also it meant an even quicker meal in the week. We loved this sauce and we hope you will too.

What foods do you enjoy making at the weekend and freezing for a mid week dish, if any? Let me know in the comments below and please don't forget to like and follow me.

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Equipment

Sharp knife
Chopping board
Vegetable grater
Large frying or saucepan
Tablespoon
Teaspoon
Blender

Ingredients

Onion x 1
Garlic x 2 cloves
Carrot x 1
Courgette x 1
Red pepper x 1
Tinned tomatoes x 1
Chicken or vegetable stock or bone broth x 200mls
Tomato puree x 2 tbsp
Tamari x 2 tbsp
Bay leaves x 2
Fresh oregano x 1 small handful or 2 tsp dried
Salt and pepper to taste

Method

Peel slice and dice the onion and garlic.
Next peel and grate the carrot and courgette.
Cut the top from the red pepper.
Remove the core and the stalk.
Slice and dice the flesh.
Put a large pan onto a high heat on the hob and add oil to the base.
When the pan is hot, add in the onions and fry until they start to soften.
Next add in the garlic until it start to turn slightly golden brown on the outside.
It should only take about 30 seconds to a minute.
Now add in the grated courgette and carrot and fry until it starts to warm through.
Again this should only take about 30 seconds to a minute.
Pour over the tomatoes and pour the stock into the empty tomato tin.
Pouring the stock into the empty tin will help to get rid of any juice around the outside.
Stir all the ingredients together and add in the tomato puree and tamari.
Add in the oregano and bay leaves.
Sprinkle over salt and pepper to taste.
Bring these ingredients to the boil, then turn the heat down to low.
Leave to simmer for about 20 - 30 minutes.
The sauce should resemble a jam like texture at the end.
When it looks jammy remove from the heat and leave to cool.
Once cool enough to touch add the sauce to the blender.
Add in the coriander and blend all of these ingredients together.
Put the sauce back into the saucepan and heat through.
Or pour into a airtight container and store in the fridge or freezer until you want to eat it.
You can serve this sauce with meat, beans, lentils or fish.
Also with rice, pasta, quinoa or in a jacket potato.
Then enjoy.

Tomato Sauce for Bolognese

Tomato Sauce for Bolognese was so tasty. As I mentioned earlier is was very easy to prepare and cook. All of the ingredients in this sauce are freezable. Therefore you could make double or even triple of the sauce and freeze it for 2 or even 3 or 4 more meals. The sauce also made delicious leftovers as well. However you decide to eat this sauce, as always, please enjoy. Thank you. xxx