Pasta bolognese xl
Ingredients
Sauce
- 8 kg minced beef
- 70 gr ground coriander
- 35 gr paprika powder
- 2 kg celery
- 4 kg carrot
- 3 kg onion
- 250 gr garlic
- 1.5 kg tomato puree
- 12 kg tinned chopped tomatoes
- 5 bay leaves
- 60 gr thyme
- 60 gr oregano
- 6 kg pasta
Roast vegetables
- 6 kg bell pepper
- 6 kg courgette
- 1 kg aubergines
Salad side dish
- 2 kg grated cheese
- 4 kg tomatoes
- 4 cucumbers
- 3 iceberg lettuces
- 700 gr mixes salad leaves
Instructions
Preparations
- Dice onion, celery, carrot and garlic. These can be mixed once cut.
- Dice the bell pepper, courgettes and aubergines.
Cooking
- Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
- In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
- Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, bay leaves, thyme and oregano and bring the sauce to the boil. Season to taste.
- When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of chopped tomatoes if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
- Return to the pot and stir through the cooked minced beef. Season to taste.
- Toss the bell pepper, courgette and aubergine with some oil and roast on a baking tray in the oven preheated to 180 °C for 15 min or until cooked through. Season to taste.
- Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
- Serve the pasta with the grilled vegetables and on the side the cheese and salad items.
Stuff to know
This quantity will yield 80-90 portions.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.
!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.
!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.
