Favourite Bolognese sauce

    55 min

    This is the bolognese recipe I make for my family all the time. They love it! Serve with spaghetti and garlic bread on the side.

    133 people made this

    Serves: 6 

    • 450g lean mince
    • 1 small onion, finely chopped
    • 2 teaspoons salt
    • 3 teaspoons pepper
    • 2 cloves garlic, minced
    • 170g tomato puree
    • 425g passata (sieved tomatoes)
    • 2 (400g) tins chopped tomatoes
    • 4 teaspoons dried thyme
    • 2 teaspoons dried basil
    • 2 teaspoons dried rosemary
    • 1 teaspoon dried marjoram
    • 1 teaspoon crushed bay leaves

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place mince in a non-stick wok, or large deep frying pan. Cook over medium heat until evenly brown.
    2. Add onion and cook until soft. Season with salt and pepper. Stir in garlic, tomato puree, passata and chopped tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.

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    Reviews in English (84)


    Either there was a serious misprint on this recipe, or I was naive enough to fall for a joke. This gives new meaning to "Thats-a spicey sauce!" Even though I kept the teaspoons of pepper very scant, the recipe ended up totally inedible.  -  25 Jul 2002  (Review from Allrecipes US | Canada)


    Ok, I got rid of the tomato sauce altogether and used double the tomato paste. I used 1 tablespoon of Italian Seasoning and 1 tablespoon of Oregano in place of all the other seasonings (too much spice otherwise). To give it more of a "rich" flavor I added one cup of red wine (Merlot, Cab, whatever you got). This removes a lot of the tomato-y (sp?) taste and gives the sauce a deep rich flavor and taste. The end result is a sauce that will go well on any pasta. No disrespect to the writer, I just put my .02 in the recipe.  -  02 May 2007  (Review from Allrecipes US | Canada)


    I learned this recipe long ago from my Best friend's mother who is Italian, it has exactly the same ingredients but as many of reviewers mentioned, my original recipe uses 1/3 of the spices. I have to add that this is one of my husband's favorites.  -  10 Jul 2007  (Review from Allrecipes US | Canada)