Creamy beef bolognese

    40 min

    The recipe my mother taught me with a couple of twists I've made over the years. Serve with your favourite choice of pasta. This meal makes 4 good sized servings.


    Glamorgan, Wales, UK
    2 people made this

    Serves: 4 

    • 500g mince beef
    • oil, as needed for cooking
    • 1 pinch pepper and salt
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 1 medium onion, diced
    • 2 cloves garlic, diced
    • 150g baby mushrooms, quartered
    • 1 (500g) jar passata
    • 1 tablespoon pesto
    • 1 heaped tablespoon garlic and herb cream cheese

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cook the beef mince over a high heat in a large saucepan with some cooking oil.
    2. Once the meat has all turned brown, carefully drain away as much as you can of the fat and oil in the saucepan without tipping any of the meat out. (some people use a sieve but it does get dirty).
    3. Turn down the hob to medium heat and add the salt, pepper, oregano and basil. Mix around for even coverage.
    4. Add the onion, garlic and mushrooms. Cook until tender.
    5. Next add the passata sauce. Stir occasionally and turn down the heat if spitting.
    6. Once the whole pot has warmed add the pesto and cream cheese. Stir well into the mixture and leave on a low simmer until the rest of your meal is ready.


    Goes well with a few slices of garlic bread to dip. If you want to make more without doubling the quantity add a tin of tomatoes (and juice) and allow to simmer for longer until thickened.
    For a flavour changer add 1/4 of a bottle of red wine and leave simmer for 20to 30 minutes to cook off alcohol.
    This recipe can be put into microwave friendly containers and frozen for a nice easy quick meal at a later date. To cook from frozen put at high heat for 3 minutes with the lid on. Remove lid, stir and add for two minutes at a time until piping hot before serving.

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