Sancher's better Bolognese

    50 min

    Basic bolognese with a surprise ingredient! The addition of milk may seem strange but it actually helps to tenderise the beef, especially if not using the best quality mince.

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    Serves: 4 

    • 500g beef mince
    • 2 tablespoons gravy granules
    • 1 onion, chopped
    • 2 cloves garlic, grated
    • 1 glass red wine
    • 240ml milk (I used semi-skimmed)
    • 1 good squeeze tomato puree
    • 1/2 jar of passata (more if required)
    • 1/2 teaspoon mixed dried herbs
    • 1 splash Worcestershire sauce (optional)

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Dry fry mince until browned in a medium to large pan, adding gravy granules as it cooks.
    2. Add onion and garlic to pan. Cook for 2 to 3 minutes. Pour in red wine and cook for 2 minutes.
    3. Next add the milk and stir. Add tomato puree, passata and herbs. Stir well and leave to simmer for at least 30 minutes.
    4. Add Worcestershire sauce just before serving (optional). Serve with pasta of your choice!


    Gravy granules can be omitted and more passata used if a runnier sauce preferred. My choice of pasta would be tagliatelle (ribbon pasta).

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