Bolognese sauce

Ingredients

• 500 gminced beef
• 300 gminced pork
• 1onion
• 2celery sticks
• 1carrot
• 400 gchopped tomatoes
• 1 tbsp (15 ml)tomato purée
• 50 mlwhite wine
• 200 mlwater
• 2 tbsp (30 ml)olive oil
• 1bay leaf
• 1 tbspsalt
• to tasteblack pepper

Instructions

1. 1

   Chop the vegetables

   Finely chop the celery, carrot and onion.

2. 2

   Soften the vegetables

   Set a saucepan over a medium heat, add the olive oil and chopped vegetables, and cook for about 5 minutes.

3. 3

   Brown the meat

   Add the beef and pork, stir to combine, and cook for another 5 minutes.

4. 4

   Add the liquids

   Add the salt, white wine, black pepper, tomato purée and bay leaf. Finish by adding the chopped tomatoes and water.

5. 5

   Simmer the sauce

   Stir well, turn the heat down and cover the saucepan. Cook for 2 hours.

6. 6

   Serve the sauce

   The sauce is ready to enjoy.

What is Bolognese sauce?

Bolognese is a meat-based sauce associated with Bologna in northern Italy, often served with pasta or used in lasagne. This version brings together minced beef and pork with tomato and a long, gentle simmer.

The combination of finely chopped onion, celery and carrot gives the sauce a savoury vegetable base. White wine and tomato purée add depth alongside the chopped tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 41g protein, 15g carbs, 41g fat.

The meat supplies most of the protein and fat, while the tomatoes, vegetables and any pasta served with the sauce contribute carbohydrates. Olive oil adds further fat, and the salt contributes most of the sodium. Pair a serving with vegetables and choose a pasta portion that suits the rest of your meal.

Why use two kinds of meat?

Beef and pork: The recipe combines both, giving the sauce a fuller flavour than either meat alone. Stir them through the softened vegetables so they cook evenly.

Get the vegetable base right

Fine chopping: Cut the onion, celery and carrot into small, even pieces so they soften during the initial 5-minute cook. Larger pieces will remain more distinct in the finished sauce.

Gentle start: Cook the vegetables in olive oil over medium heat before adding the meat. This gives them a head start on softening.

Let the sauce simmer

Covered cooking: After adding the tomatoes, water and seasonings, lower the heat and cover the pan for the full 2 hours. Keep the simmer gentle rather than letting the sauce boil hard.

Doneness: The recipe gives a cooking time rather than a visual test. At the end, the vegetables and meat should be tender and the sauce should be well combined.

Make time for the long cook

The method includes about 10 minutes of initial cooking, followed by a 2-hour covered simmer. Use a saucepan large enough to hold the ingredients with room for stirring.

Check the pan occasionally while it simmers. If the sauce is catching on the bottom, lower the heat; stir gently before serving.

Ways to serve it

Pasta: Spoon the sauce over cooked spaghetti or another pasta shape. A little pasta cooking water can help it cling if you are combining the two in a pan.

Beyond pasta: Use the sauce as a layer in lasagne or as a topping for homemade pizza. For a balanced plate, add a green salad or cooked vegetables alongside.

Recipe notes & tips

• Chop the onion, celery and carrot to a similar small size so they soften at the same pace.
• Break up the minced meat as you stir it into the vegetables.
• Keep the heat low once the sauce is covered for its long simmer.
• Taste the sauce before serving and adjust the pepper if needed.
• Serve over freshly cooked pasta or use as a lasagne filling.

Variations

• Herb finish: Add chopped fresh parsley just before serving.
• Extra vegetables: Stir finely diced mushrooms in with the chopped vegetables.
• Aromatic twist: Add a little chopped garlic while the vegetables soften.
• Red wine: Replace the white wine with red wine for a different flavour.
• Chilli warmth: Add a pinch of chilli flakes with the seasonings.

Common mistakes to avoid

• Roughly chopped vegetables: Large pieces may stay firm; chop them finely and evenly.
• High heat during the simmer: The sauce can catch on the pan; turn the heat down and keep it covered.
• Adding meat in one lump: It can cook unevenly; break it up as you stir.
• Skipping the long cook: A short simmer will not follow the recipe's method; allow the full 2 hours.
• Too much stirring: Frequent stirring can interrupt a gentle simmer; check periodically and stir if needed.

How to store

Cool the sauce and refrigerate it in a sealed container for up to 3 days. Reheat in a saucepan over a low heat until steaming hot throughout, stirring occasionally; add a splash of water if it has thickened. It can also be frozen in portions for up to 3 months.

Frequently asked questions