Homemade Bolognese

    50 min

    This is a recipe my mum taught me when I was a teenager. We have never used precise measurements, so the ones here are just a rough guess. When my brothers both left home and mum invited them around for dinner they would only come if I had made this Bolognese. Serve with your choice of pasta or use this mixture to make a lasagne.

    1 person made this

    Serves: 4 

    • 2 tablespoons oil
    • 1 medium onion, chopped
    • 1 garlic clove, crushed
    • 500g beef mince
    • 1 tin chopped tomatoes
    • 2 carrots, chopped
    • 1 stick celery, chopped
    • 1 beef stock cube
    • 1 tablespoon tomato puree
    • 1/2 tablespoon Lea & Perrins® Worcestershire sauce
    • 1 tablespoon dried mixed herbs
    • 1 1/2 tablespoons dried oregano
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 mushrooms, sliced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a pan and add the chopped onions, cook for a couple of minutes, then add the crushed garlic. Be careful not to burn the garlic, just cook on a low heat.
    2. Add the mince and cook till the mince is browned.
    3. Add the tin of tomatoes, carrots and celery (you can add in other vegetables you like. I sometimes add in some red pepper).
    4. Crumble the stock cube into the mixture. Then add the tomato puree, Worcestershire sauce, herbs, oregano, sugar, salt and pepper.
    5. Cook on a very low heat with a cover for a minimum of 30 minutes. It gets better the longer you cook it. Remember to stir every 15 minutes or so.
    6. When you are nearly ready to eat add in the mushrooms and cook these for a couple of minutes.


    Remember, the measurements are only my estimates as I don't measure anything properly. Just keep tasting and adjusting to your own tastes. Personally, I love the oregano, but it may be too much for some.

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