03
Mar
08

The Best Bolognese Sauce

This is my recipe for spaghetti bolognese. Yes, possibly the easiest recipe ever, something that no two people make the same way and open to massive dispute. Besides, apparently if you go to Italy and ask for spaghetti bolognese, they will just look confused because it doesn’t exist over there! 🙂

Serves 4-6

1 large onion, finely chopped

2-4 cloves of garlic, finely chopped or minced, to taste

1lb/500g lean beef mince

700g jar of passata (sieved tomatoes which are then thickened)

1 x 400g can chopped tomatoes

1 heaped tbsp tomato puree

Approx 200g mushrooms, sliced

1-2 tbsp olive oil

1 beef stock cube

herbs (either fresh or dried, marjoram, sage, rosemary, oregano, thyme- whatever you fancy!)

salt & pepper

1. Heat oil in a large pan. Add the minced beef, onion, garlic and herbs. Brown the mince until cooked, and the onions are translucent.

2. Add the passata, tomatoes, mushrooms, tomato puree and stock cube. Sometimes I add a little red wine too, if the mood takes me! Simmer very gently for at least 1.5 hrs, stirring occasionally. The longer you cook it, the better it will be. Tastes even better the next day!

3. Season to taste. Serve with lots of fresh spaghetti, garlic ciabatta, lashings of freshly grated cheese and a HUGE glass of red wine! Enjoy!

 Oh, and the passata really does make a massive difference to the final result. Sainsbury’s sell their 700g jar for only 64p, but if you don’t want to buy it you can easily make it yourself. I just can’t be bothered! 😀

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1 Response to “The Best Bolognese Sauce”


  1. 1 Lou
    March 4, 2008 at 6:51 am

    Hi, just saw this through your link on a comment you left on Phil’s blog. Its great to hear about what you are up to and see some pictures of the boys.
    I’ll definately try this recipe. Anytime i try to do a tomato style pasta sauce it comes out really bland, so will be interesting to see the results.
    Hope all is well and that the kids are enjoying the snow! Its starting to get really cold here now.

    Lou x


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