Ragu Bolognese

Ragu Bolognese
From the kitchen of  TAMSINBH

servings |  10
estimated Points® per serving | 3

500g BGTY minced beef (10 pts)
454g BGTY minced pork (13 pts)
3.5 pts worth of bacon, very finely chopped
1 tbsp oil (2.5 pts)
2 onions, finely chopped
4 fat cloves garlic, crushed
1 large courgette, grated
1 large carrot, peeled and grated
2 tins plum tomatoes, roughly chopped
2 x 200g tubes tomato puree
pulp of 1 roasted aubergine
400ml red wine (4 pts)
2 x 15g packs basil
1/2 nutmeg, grated


Brown both meats by dry-frying in small batches in a non-stick frying pan. Transfer to a casserole. Brown the finely chopped bacon in the same way, and transfer to the casserole. Heat the oil in the frying pan, add the onions and cook over a low heat until softened. Add the garlic and grated courgette and carrot, and cook for a further 2-3 mins. Tip into the casserole and move this over the heat. Add the tomatoes, tomato puree, roasted aubergine pulp, red wine and half the basil, the grated nutmeg and plenty of seasoning. Bring to a simmer, then transfer to the oven to cook for 3-4 hours, without a lid, until nicely reduced. Stir in the remaining basil. Divide between containers, and freeze when absolutely cold.
 

I make this in bulk for the freezer. It's got a really delicious flavour due to the long cooking time. Don't be put off by all the veg in the sauce - they "dissolve" during cooking so you can't even tell they are there, but they really pad the meat content out! To roast the aubergine, prick with a fork and bake for 30-40 mins in a medium oven until soft, then scrape out the flesh.