Ragu Bolognaise

    1 hour 10 min

    In my opinion a Bolognese should have a slight tomato base that's not overpowering in tomato and isn't too saucy. This recipe also includes optional vegetables to make this into a big meal that even fussy eaters will enjoy. For best results use fresh herbs and spices (unless specifically mentioned dried).


    Cheshire, England, UK
    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 400g beef mince
    • 1 onion, thickly sliced
    • 2 sticks celery, chopped (optional)
    • 1 large carrot, chopped (optional)
    • 1 green pepper, chopped (optional)
    • 2 cloves garlic, finely chopped
    • 125ml red wine
    • 1 (400g) tin chopped tomatoes
    • 1 teaspoon chopped fresh basil
    • 1 teaspoon dried oregano
    • 1 teaspoon fresh marjoram
    • 1 teaspoon fresh rosemary
    • 1 teaspoon fresh thyme
    • 1/4 teaspoon grated nutmeg
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 beef stock cube
    • 125ml water (hot)

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Gently fry the mince and onion in the olive oil until browned. Add any additional vegetables to the pan and cook for 4 minutes. Add the garlic and cook for a further minute.
    2. Pour in the red wine and bubble for 10 minutes until the wine has evaporated.
    3. Add the tomatoes, herbs and seasoning, crumble in the stock cube, and add the water and give it all a good stir.
    4. Cover and simmer for 20 minutes, stirring occasionally. Remove the lid and simmer for a further 20 minutes. Add more water if needed.
    5. Serve with cooked spaghetti and with some grated Parmesan sprinkled on top.

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