Bolognese sauce

  • Portion size: Serves 4-6
  • 25 minutes to make, 25 minutes to cook
  • Difficulty: easy
Recipe by: Donal Skehan

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

  1. 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.
  2. 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.
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  • Nutrition

    • 381kcals Calories
    • 25.4g (9.1g saturated) Fat
    • 23.9g Protein
    • 7.2g (6.1g sugars) Carbs
    • 2.4g Fibre
    • 1.4g Salt

    Quick wins & tips

    Put the cooled sauce in a freezer bag or container and freeze for up to 1 month. Defrost in the fridge overnight before using.

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    Reviews

    geraldinefield

    I love this recipe because it reminds me of Italy. My favourite place in the world

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