Sunday, July 26, 2009

Bolognese Recipe

This flavoursome, tomatoey meat sauce can be served with pasta of your choice. The white wine in the recipe can be replaced with red wine or stock if desired.

Makes about 8 cups meat sauce.

Serves about 6-8.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

40ml (2 tablespoons) oil
1 large (200g) onion, peeled and finely chopped
1 medium (120g) carrot, peeled and finely chopped
1 stick (100g) celery, finely chopped
500g veal mince
500g pork mince
100g shortcut bacon, finely chopped
22g (about 3 large) garlic cloves, peeled and crushed
100g (4 tablespoons) tomato paste
125ml (1/2 cup) white wine
250ml (1 cup) chicken stock
800g canned diced tomatoes
2 bay leaves
5g (1 tablespoon, firmly packed) roughly chopped fresh oregano leaves
20ml (1 tablespoon) balsamic vinegar
Salt, to taste (we use about 3/4 teaspoon fine salt)
Pepper, to taste
About 75-100g dried pasta per person
Parmesan cheese, for serving

Heat oil in a heavy-based stockpot or very large, heavy-based saucepan over medium-high heat. Add onion, carrot and celery to the pan. Cook vegetables, stirring often, until softened (about five minutes). ©

Increase heat to high. Add the veal mince, pork mince and bacon to the pan. Break up mince by mashing with a fork until no large clumps remain. Continue cooking and stirring until meat has changed colour.

Add garlic and tomato paste and cook, stirring, for one minute.

Add wine, stock, tomatoes, bay leaves, oregano, balsamic vinegar, salt and pepper to the pan.

Once the mixture boils, cover (have the steam vent on the lid open) and reduce the heat to low so that the mixture is simmering. Simmer for one hour, stirring occasionally. Remove the lid and simmer (you may need to increase the heat to maintain the simmer) for about 30 minutes, until the sauce has reduced and thickened to the desired consistency.

Discard bay leaves.

Cook the pasta in plenty of salted boiling water according to the directions on the packet. Drain pasta and divide between warmed bowls. Top pasta with bolognese sauce and sprinkle with grated parmesan cheese.

Store bolognese sauce in a covered container in the refrigerator or freezer. We freeze the bolognese sauce in single-serve portions and reheat in a saucepan or in a microwave.


  1. Does this freeze well?

  2. Instead of using fresh oregano how much dried can I use please?

  3. I made a bolognese sauce recently and it's just the perfect meal for a could wintry night. I'll have to try it with the white wine though.

  4. Hi Joce

    Yes, the bolognese sauce is suitable to freeze.

    Hi Catro

    You could use one teaspoon of chopped dried oregano leaves in place of the fresh oregano.

  5. Great recipe. Have substituted beef mince a couple of times and it worked well.

  6. This recipe was really good. I tried it without the white wine and it still had loads of flavour.

  7. yum! was really good although i added a little more balsamic vinegar and half a beef stock cube undissolved!
    great recipe!!!!

  8. This is the best bolognaise I have ever tasted. Served it with spaghetti and it was enjoyed by everyone! Highly recommend.

  9. I will never ever by a jar of pasta sauce again.! I did use beef mince instead but only because that's what i had in my freezer.I used the leftover tomato sauce/paste from lastnight's parmigana. AWESOME!

  10. I find that traditional bolognese sauce has heavy cream in it. I have never made it without. Am I wrong.

  11. Can I replace the veal/pork with chicken?

  12. Sooooo delicious! Have made this a few times. I'm hooked on pork and veal mince now, it really makes all the difference! I didn't use any wine and just increased the stock as I didn't have any in the house just perfect served with warm crusty garlic bread and a nice green salad with Italian dressing. Yum yum!

  13. hye,,I was wondering what could i use to replace the pork, white wine, and bacon since i cant eat those stuffs,,thanks ^^

  14. Hi there, just wondering what type of white wine you used? Kind regards,

  15. Hi Francesca - we used Sauvignon Blanc - any dry white wine would work well. Hope you enjoy the bolognese.