Bolognese Sauce
Servings: 6 servings
Calories: 346kcal
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.
Ingredients
- 2 tbsp olive oil
- 1 large brown onion, finely diced
- 2 carrots, grated or finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, finely chopped
- 60 ml water
- 750 g 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 to serve 6)
- ½ tsp sea salt flakes, plus extra to taste
- ¼ tsp freshly cracked black pepper, plus extra to taste
- 2 tbsp tomato paste
- 700 g passata (can be substituted with canned tomatoes) (see note 1)
- 2 bay leaves, fresh or dried
- 500 ml beef stock
- 1 tbsp white sugar (optional, see note 2)
- 2 tbsp freshly grated parmesan, to serve (omit for dairy-free)
- Chilli oil, to serve (optional)
- Pasta of choice, to serve (see note 3)
Instructions
- Cook the base veggies (soffritto) – 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.
- Add the beef – 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.
- Add the tomato paste – Add the tomato paste and cook, stirring, for 1 minute.
- Add the passata – Add the passata or crushed tomatoes, bay leaves, beef stock and sugar, if using.
- Cook – Bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 35 minutes (see note 4).
- Check seasoning – Once cooked, season with more salt and pepper to taste.
- Serve – Stir the sauce through the cooked pasta and serve with freshly grated parmesan and chilli oil, if using.
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 125 ml (½ cup) 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.Nutrition Facts
Bolognese Sauce
Amount per Serving
Calories
346
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
96
mg
32
%
Sodium
908
mg
39
%
Potassium
955
mg
27
%
Carbohydrates
13
g
4
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
31
g
62
%
Calcium
76
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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