Bolognese Sauce

This Bolognese Sauce is seriously delicious and simple to make! It’s the ultimate comfort food that’ll make you feel warm and cosy inside. The trick is to take your time and cook the veggies slowly, and later add some beef stock to make the sauce extra rich and flavourful. When combined with pasta, this bolognese is perfect for feeding a hungry family, and the leftovers are just as good (if not better!) the next day. This is also a great dish to stash in the freezer for an easy meal anytime – all you have to do is reheat and toss with pasta and dinner is ready. Serve the pasta dish on its own, or add garlic bread or a simple salad.

Can you make Bolognese Sauce ahead of time?

Yes, Bolognese Sauce can be cooked, then refrigerated for up to 3 days. It can also be frozen for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Is Bolognese Sauce suitable for leftovers?

Yes, Bolognese Sauce is great for leftovers. It can be refrigerated for up to 3 days. Reheat in the microwave.

Bolognese Sauce

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4.8 from 5 reviews

Everyone needs a good Bolognese Sauce recipe and here is my take on this classic. My secret to success is cooking the veggies slowly and adding some beef stock.

• Total Time: 55 mins
• Yield: 4–6 1x

Ingredients

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• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, grated or finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, finely chopped
• 750 g (1 lb 11 oz) minced (ground) beef (or the minced/ground meat of your choice, e.g., pork or veal or a combination)
• 2 tbsp tomato paste (concentrated puree)
• 800 g (28 oz) crushed tomatoes or one jar of passata
• 2 dried bay leaves
• 2 cups (500 ml) beef stock
• Sea salt flakes, to taste
• Cracked black pepper, to taste
• Cooked pasta, to serve
• Freshly grated parmesan, to serve
• Chilli oil, to serve (optional)

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Instructions

1. Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, carrot, celery and garlic. Cook for 5 minutes until soft and full of flavour (do not rush this step).
2. Increase the heat to high, add the beef and cook for 2 minutes until sealed, breaking it up as you go. Add the tomato paste and cook, stirring, for 30 seconds.
3. Add the crushed tomatoes or passata, bay leaves and beef stock.
4. Bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 35 minutes (see note 1).
5. Once cooked, season with salt and pepper to taste.
6. Stir through the cooked pasta and serve with freshly grated parmesan and chilli oil, if using.

Notes

Note 1 – The longer the bolognese is cooked, the higher the intensity of flavour. Cook for up to 2 hours, stirring every 30 minutes and adding ½ cup (125 ml) of water if the sauce is starting to stick to the bottom of the pan.

MAKE AHEAD

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. 

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: bolognese
• Method: deep pan
• Cuisine: Italian