Perfect Bolognese sauce

    3 hours 10 min

    This is an exceptional recipe for bolognese sauce. It combines beef and pork with a load of vegetables, resulting in a sauce that is robust and full of flavour. Serve over freshly cooked pasta and a sprinkling of Parmesan.

    364 people made this

    Serves: 9 

    • 2 tablespoons olive oil
    • 4 rashers bacon, cut into 1.25cm pieces
    • 1 large onion, finely chopped
    • 1 clove garlic, finely chopped
    • 450g lean minced beef
    • 250g minced pork
    • 250g fresh mushrooms, sliced
    • 2 carrots, grated
    • 1 stick celery, chopped
    • 2 (400g) tins peeled plum tomatoes
    • 170g passata
    • 125ml dry white wine
    • 125ml chicken stock
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • salt and pepper to taste
    • 450g dried pasta

    Prep:10min  ›  Cook:1hr25min  ›  Extra time:1hr35min  ›  Ready in:3hr10min 

    1. In a large frying pan, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
    2. In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, passata, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
    3. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. Serve sauce over hot pasta.

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    Reviews in English (205)


    I first printed this recipe in 2006. It is fantastic and loved by ourselves and friends.  -  05 Mar 2013


    This is a fantastic bolognese, I reduced the amount of mushrooms to suit my gf's tastes but this will be my go to recipe if I want a really nice spaghetti bolognese. One thing I'd point out, the measures in this recipe makes a LOT, you will need a big saucepan for this.  -  08 Jan 2014


    wonderful, reduced the mushrooms also, added a drop of soy sauce, this is divine. You can keep it in the fridge for a few days.  -  05 Dec 2015