Recipe: Pasta Bolognese, EUR 1,01 per person
Bolognese, perhaps world’s most famous pasta sauce. Many people think it’s a tomato sauce. Sure it has tomatoes, but it actually is a ragù: a meat sauce. Next to being very delicious, it is also a relatively cheap meal to make. I usually make a large quantity, which I can use around 5 times for my family. You will need some time to make it. The sauce should cook around 3 to 4 hours.
Total costs in an expensive supermarket: EUR 20,29.
I could get this cheaper in another supermarket, but the expensive one has a nicer search functionality on their website :) This means EUR 4,06 per meal, or EUR 1,01 per person!
- 1 KG of minced meat (I usually take beef)
- 200 gr. of bacon
- 2 unions
- 1 carrots
- 1 bunch of coriander or celery
- 2 cloves of garlic
- 1 bottle of cheap red wine
- 200 ml of vegetable broth
- 2 cans of peeled tomatoes
- 2 small cans of tomatoe paste
- Italian herbs (from your garden, but dried will work as well)
- 2 bay leaves
- Real parmesan cheese (important in almost any pasta dish. This is almost 20% of the budget, but good italian grana padano or Parmigiano-Reggiano really finishes the meal :) There is never too much parmesan cheese is my motto (my kids seem to agree with this).
There is never too much parmesan cheese is my motto (my kids seem to agree with this).
- Heat a bit of butter and olive oil in a large sauce pan
- Shortly fry the finely chopped union, carrot, garlic and coriander / celery
- Add the minced meat and bacon with the bay leaves. Mix everything well until the minced meat is not red anymore
- Now you add the rest of the ingredients and leave time to do it’s trick: add the peeled tomatoes, tomato paste, broth, wine and the herbs. I don’t add any salt or pepper, as the flavours will be quite intense from the long cooking, and the broth and bacon are already salty as well
- Leave the sauce on a low fire, untill most liquid is evaporated. This will last at least 3 to 4 hours. You only need to mix the sauce every now and then. I also break the peeled tomatoes a bit after an hour or so.
Because you make a big pan full of ragù, you can easily divide the quantity over five plastic containers to store in your freezer. Let the ragù cool down before you store it in the freezer. You need to take this into account when planning the start time of your cooking (take at least 4 hours). Storing the ragù in the freezer, will also give you a very quick meal option, for those days you have little time to cook.
Just cook some pasta, defrost and heat the ragù bolognese, and add a good quantity of parmesan cheese and enjoy!
Post header: Photo by Krista Stucchio on Unsplash
Parmesan cheese: Photo by rawpixel.com from Pexels