Best-ever Bolognese sauce

    Best-ever Bolognese sauce


    51 people made this

    About this recipe: This tomato-based pasta sauce, is far superior than any store-bought variety. It's rich and full of tomato-ey flavour. Serve alone with pasta or with beef mince or meatballs.

    Serves: 10 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 1 whole head garlic, peeled and chopped
    • 200g fresh mushrooms, sliced
    • 20g fresh basil leaves, chopped or to taste
    • 2 (400g) tins whole plum peeled tomatoes
    • 435g passata
    • 175g tomato puree
    • 175ml Merlot wine
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons dried oregano
    • 4 tablespoons caster sugar

    Prep:20min  ›  Cook:35min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Heat olive oil in a large saucepan over medium-low heat and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes.
    2. Pour in the tomatoes and bring the mixture to the boil, stirring and chopping the tomatoes into pieces with a spoon.
    3. Stir the tomato puree and Merlot wine into the sauce and stir well to combine. Bring the sauce back to a simmer and stir in the salt, pepper, dried oregano and sugar.
    4. Stir in the mushrooms and basil and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
    5. Pour in the passata and stir, crushing any large pieces of tomato left and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
    6. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

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