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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings
Calories 411
Calories from Fat 241		(58%)
Amount Per Serving		%DV
	Total Fat 26.9g	41%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 406mg		16%
Potassium 833mg		23%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.4g	9%
	Sugars 4.9g
Protein 27.9g		55%
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Bolognese Sauce

Recipe #137595 | 4½ hours | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chef #243270
Sep 15, 2005

This is quite simply the best bolognese sauce I've ever tasted (and that's a lot). Superb for lasagne or spaghetti, or simply on toast (I swear). Also freezable. Optional extras include liver (if you puree it, it enriches the sauce) and mushrooms. NOTE: Some measurements, such as herbs, wine and puree etc are SUBJECTIVE, don't take my measurements as gospel; experiment. NOTE: There really is no other way to cook this without letting it simmer for several hours, I promise you it's the best way.

SERVES 6 -8 (change servings and units)

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
250 g beef, minced
250 g pork, minced
250 g streaky bacon, diced
2 (400 g) cans chopped tomatoes
50 g tomato puree
1 glass red wine
1 tablespoon dried basil
1 tablespoon dried oregano
salt and pepper

Directions

1
Add oil to pan and sweat onions on a medium/low heat for 5 mins or until soft, making sure not to brown them. Then add garlic.
2
Add beef, pork and bacon and let it brown.
3
Add tomatoes, tomato puree, wine, oregano and basil. Mix thoroughly.
4
Leave on lowest possible heat for 4+ hours, stirring occasionally.
5
Season to taste.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Meat > Pork
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > European > Southern (Mediterranean) > Italian
Preparation > Time to Make

Featured Reviews for This Recipe

From: Sarah Pallett

On Dec 24, 2008

This is the closest I've seen to the recipe I cook ALL the time, and Chef is right on about the cooking time ... the flavour and texture are both transformed by long slow cooking. This is my 'base' sauce for all sorts of recipes - after the classic spag bol, I can use leftovers for a sort of italian samosa/pasty with readymade pastry, or add chilli sauce and beans for a really fast meal with rice - or even use it on tacos! Many apologies to you purists out there, but I when I need a really quick and easy meal ... This recipe also freezes really well, and makes the sometimes daunting task of preparing homemade lasagna a five minute assembly job, even including a homemade bechamel. Thanks so much for posting this!

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