This Bolognese Sauce is seriously delicious and simple to make! It’s the ultimate comfort food that’ll make you feel all warm and cozy inside. The trick is to take your time and cook the veggies slowly, and later add some beef stock to make it extra rich and flavorful. When combined with pasta, it’s perfect for feeding a hungry family of four, and the leftovers are just as good (if not better!) This is also a great dish to stash in the freezer for an easy meal any time—all you have to do is reheat and toss with pasta and dinner is ready. Serve this 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 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 microwave.
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Bolognese Sauce
- Total Time: 55 mins
- Yield: 4-6 1x
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, grated or finely diced
- 2 stalks celery, finely diced
- 2 garlic cloves, finely chopped
- 750 g beef mince/ground beef (or minced/ground meat of choice)
- 2 tbsp tomato paste
- 800 g crushed tomatoes or one jar of passata
- 2 dry bay leaves
- 2 cups beef stock
- Salt and pepper, to season
- Cooked pasta, to serve
- Parmesan and chilli oil, to serve (optional)
Instructions
- Heat the olive oil on medium heat in a large, deep, heavy-based skillet. Add the onion, carrot, celery and garlic. Cook for 5 minutes until soft and full of flavour (do not rush this step).
- Increase the heat to high, add the beef mince and cook for 2 minutes until sealed, breaking it up as you go. Add the tomato paste and cook, stirring for 30 seconds.
- Add the crushed tomatoes or passata, bay leaves and beef stock.
- Bring to a boil and then reduce the heat to the lowest setting. Cook with the lid on for 35 minutes (see note 1).
- Once cooked, season with salt and pepper to taste.
- 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 of water if the sauce sticks to the base 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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: bolognese
- Method: deep pan
- Cuisine: Italian
Deb Alcock says:
Absolute winner! I’ve tried for years to do a great bolognese sauce. This is it. Parents teach your adolescents this recipe as one of their 10 go to recipes when they are living on their own. Amazing.
vanessaadams says:
I made this for the first time tonight. I left the bay leaves out, and added a bit of chilli powder, but found the mixture to have a lot of excess liquid. What is the best way to eliminate this? I used beef and pork mince instead.
MrsJ80 says:
The dread of every parent when trying a new recipe and the kids ask “Is this a different recipe?” They complained it had orange bits in it but when I asked if it was still yummy it was a big “yes!”. Phew! I was starting to sweat a bit there. Haha!
I found the recipe had a lot of liquid so I left the lid off for a while and it thickened up nicely. Another success from your recipes – thank you!