Bolognese Sauce

Mauricia's Recipes
by Mauricia's Recipes
6 Servings
2 hr

Bolognese is a traditional slow-cooked mince sauce served over pasta. I have two spaghetti bolognese recipes in my little recipe book. One is a basic and quick, need-it-in-a-hurry recipe, that's done in under an hour. The other is this longer and incredibly flavoursome, cook-it-low-and-slow recipe, that takes slightly more than an hour and a half to cook.


This slowly simmered version gives you such a rich sauce with such depth of flavour, you'll always want to cook it this way. Time-permitting, of course! Garnish it with Parmesan shavings and fresh basil or microgreens. Serve it on a bed of cooked tagliatelle, linguine or spaghetti, and accompanied with a fresh green salad and rustic baguette.

Bolognese Sauce

Bolognese Sauce

Bolognese Sauce

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 110 Minutes Total time: 2 hr
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Ingredients

  • 60ml (¼ cup) olive oil
  • 2 onions, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 30ml (2 tablespoons) garlic, minced
  • 500g beef mince
  • 6 tomatoes, chopped
  • 125ml (½ cup) tomato pasata
  • 250ml (1 cup) beef stock
  • 15ml (1 tablespoon) dried basil
  • 10ml (2 teaspoons) dried oregano
  • 750ml (3 cups) boiling water
  • 30ml (2 tablespoons) sugar, or to taste
  • Salt and pepper
Instructions

Heat the olive oil in a large pot on medium heat.
Add the onions, celery and carrots and sauté, about 10 minutes.
Add the garlic and cook for 2 minutes.
Now add all the rest of the ingredients, except the sugar, and reduce the heat.
Simmer on low heat for approximately 90 minutes.
Midway add the sugar to taste, and taste test to check if any additional salt and pepper is required.
Once the liquid has reduced to form a rich and thick sauce, turn down the heat.
Serve warm.
Tips
  • No pasata? Replace it with tomato paste or purée.
  • You can leave out the celery and carrots if you don't have these ingredients available. You'll still achieve a wonderfully rich sauce.
  • You can also add some red wine, about 125ml (½ cup) if you prefer.
  • I sometimes add 60ml (¼ cup) grated Parmesan to the pot at the end of cooking. It adds an extra layer of flavour.
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