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Side view of Bolognese sauce with pasta with grated cheese and red chilli served on a small saucer on the side.

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

Scale
  • 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
  • ¼ cup (60 ml) water 
  • 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 – you can use up 1 kg/2 lb 3 oz of mince in this recipe)
  • ½ tsp sea salt flakes, plus extra to taste  
  • ¼ tsp cracked black pepper, plus extra to taste 
  • 2 tbsp tomato paste (concentrated puree)
  • 700 g (1 lb 9 oz) passata (can be substituted with 800 g/28 oz canned crushed tomatoes) (see note 1)
  • 2 bay leaves (fresh or dried)
  • 2 cups (500 ml) beef stock
  • 1 tbsp white sugar (optional) (see note 2) 
  • Cooked pasta, to serve (see note 3)
  • Freshly grated parmesan, to serve
  • Chilli oil, to serve (optional)

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). Add the water gradually as this will help to soften the vegetables and stop them browning/caramelising. 
  2. Increase the heat to high, add the beef, salt and pepper and cook for 2 minutes until the beef has browned, breaking it up as you go with a wooden spoon or spatula. 
  3. Add the tomato paste and cook, stirring, for 1 minute. 
  4. Add the passata or crushed tomatoes, bay leaves, beef stock and sugar, if using. 
  5. Bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 35 minutes (see note 4).
  6. Once cooked, season with more salt and pepper to taste.
  7. Stir the sauce through the cooked pasta and serve with freshly grated parmesan and chilli oil, if using.

Equipment

Notes

Note 1 – I prefer to use passata as it results in a thicker bolognese.

Note 2 – The sugar is optional, but helps to balance the acidity in the tomatoes and makes them taste extra sweet.

Note 3 – Serve with spaghetti or other long pastas like tagliatelle, fettuccine, linguine or pappardelle. Short tube shapes like penne and rigatoni work well, especially If they have a ridged surface – the sauce will cling to the ridges on the surface and be deliciously captured inside the tubes.

Note 4 – The longer the bolognese is cooked, the higher the intensity of flavour. Cook for up to 2 hours, stirring every 30 minutes and adding up to ½ cup (125 ml) of water if the sauce starts sticking to the bottom of the pan.

 

Make ahead 

Refrigerate for up to 3 days in an airtight container, or 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 in an airtight container, or 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

Find it online: https://simplehomeedit.com/recipe/bolognese-sauce/