Bolognese sauce

Bolognese sauce
  • Serves icon Serves 4-6
  • Time icon 25 minutes to make, 25 minutes to cook

Donal Skehan’s multi-tasking classic bolognese recipe is a good basic to know and learn. Enjoy with pasta, in a cottage pie or lasagne.

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

Nutrition: per serving

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

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

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.

delicious. tips

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

Recipe By

Donal Skehan.

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