Bolognese sauce

Name: Bolognese sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 500g beef mince; 8 rashers smoked streaky bacon, roughly chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 small carrot, grated; 75g mushrooms, finely chopped; 2 x 400g tins chopped tomatoes; 1 tbsp tomato purée; 250ml red wine; 1 tsp dried oregano; Handful of fresh basil, chopped

2 Reviews

Portion size: Serves 4-6
25 minutes to make, 25 minutes to cook
Difficulty: easy

Recipe by: Donal Skehan

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Donal Skehan’s classic bolognese recipe is a versatile basic ragu for use in pasta dishes. It’s also handy for cooking in batches.

Or, take a look at Felicity Cloake’s bolognese sauce which uses chicken livers.

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Ingredients

2 tbsp olive oil
500g beef mince
8 rashers smoked streaky bacon, roughly chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 small carrot, grated
75g mushrooms, finely chopped
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
250ml red wine
1 tsp dried oregano
Handful of fresh basil, chopped

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Method

Add 1 tbsp olive oil to a large frying pan over a medium heat and fry the mince for 2-3 minutes until browned. Remove and set aside on a plate.
Heat the rest of the oil in the frying pan, then add the bacon and fry for 2 minutes. Add the onion and garlic and fry for a further 2 minutes. Add the carrot and mushrooms and fry for 2 minutes more. Return the mince to the pan with the tomatoes, tomato purée, red wine and oregano. Bring to the boil, then turn down the heat and simmer for 15-20 minutes. Season, then stir through the basil. Serve with freshly cooked pasta.