Bolognese Sauce
This recipe for Bolognese sauce is a family favorite and is great for making ahead and freezing for a quick and easy dinner. The dish is made by cooking a mixture of olive oil, finely chopped onion, crushed garlic, grated carrot, and sliced celery in a saucepan until the onion has softened. Then, pork and veal mince (or beef) is added and browned before tomato passata, water, and milk are mixed in. The sauce is brought to a boil and simmered, covered, for 30-45 minutes and then uncovered for an additional 10-15 minutes to thicken.
Ingredients 14
Bolognese Sauce
1 tbsp olive oil
1 brown onion, large, finely chopped
3 garlic cloves, crushed
1 carrot, large, peeled and grated
2 stalks celery, thinly sliced
1 kg pork and veal mince
2 × 700ml jars tomato passata
1 heaped tablespoon tomato concentrate
3 ‒ 4 fresh bay leaves
2 ‒ 3 stalks basil
1⁄4 cup milk
salt and pepper, to taste
1 tsp sugar
water, as needed
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Method 5
Heat in a large saucepan over medium heat. Add , and . Cook, stirring, for 5 minutes or until onion has softened add and heaped spoon of then add & .
Add . Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned.
Add and some water to the sauce. Add .
Bring to the boil. Reduce heat to low. Simmer, covered, for 30-45 minutes.
Remove cover. Simmer for 10 to 15 minutes or until water evaporates slightly this will make the sauce thicker.
