Best beef bolognaise

Ingredients

500 g beef mince

1 small onion, finely chopped

200 g button mushrooms, sliced

2 cloves garlic, crushed

750 ml bottle of tomato pasta sauce

0.5 cup beef stock

1 tbsp tomato paste

1 tsp sugar

2 tsp dried oregano

spaghetti to serve

Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
Add onion, mushrooms and garlic, cook until onion is soft. Return mince to frypan and add the tomato pasta sauce, stock, tomato paste, sugar and oregano.
Bring to the boil, reduce heat and simmer for 30 minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks. Serve with spaghetti.

You will need to cook the mince in 2 batches. Crumble the mince over the base of the pan rather than adding it in one clump, being careful not to crowd the pan.
Freeze a batch of the meat sauce. Plan ahead and make a double quantity of the meat sauce. Use half and keep the other half for a quick and easy meal to serve over spaghetti. The meat sauce can be made up to 2 days in advance. It can be frozen for 3 months, thaw it overnight in the refrigerator.