Special Bolognese Sauce

    2 hours

    The most delicious and rich Bolognese sauce you will ever taste. Worcestershire sauce and red wine add real zing.

    5 people made this

    Serves: 4 

    • 500g or 1lb mince
    • 2 onions,chopped
    • 2 beef stock cubes (crumbly kind)
    • 1 vegetable stock cube (crumbly kind)
    • 1 tube tomato puree
    • 2 (400g) tins chopped tomatoes with garlic & herbs
    • 3 cloves garlic, crushed
    • 2 peppers, sliced
    • mushrooms, chopped (quantity up to you)
    • 4 rashers smoked bacon
    • Worcestershire sauce
    • red wine
    • 1 (400g) tin red kidney beans
    • 4 large carrots, chopped
    • dried mixed herbs
    • water

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Brown the mince on a very high heat. Drain the fat if you like. Add the onions and garlic, fry for a few minutes. Add the bacon, stock cubes and Worcestershire sauce (add as much as you like - I normally add a few tablespoons) and fry for a minute. Add the tomato puree (again as much as you want - I normally add around 4 tablespoons at this stage) and wine (I usually add around 100ml). Add a heaped teaspoon of mixed herbs. Fry for a few minutes so that the liquid reduces down and is very concentrated.
    2. Add the mushrooms, peppers, carrots, chopped tomatoes and half a tomato tin of water. Add more tomato puree according to taste, some more herbs and some salt and pepper.
    3. Bring to the boil then reduce the heat and simmer gently for an hour and a half minimum. The longer you cook it the richer and more savoury it becomes - it needs to be cooked very gently however.
    4. Add the kidney beans (drained) 10 minutes before the end of the cooking time and stir through - these add texture and fibre.
    5. Throughout the cooking add more wine, Worcester sauce, stock cubes, tomato puree or herbs if required according to individual taste - taste it and see!
    6. Serve with pasta and a green salad.

    Cook's note

    I like to make this the night before I plan to serve it as the flavours really develop when left to sit - and it is amazing cold! This can also be easily made into chilli by adding chilli powder and Tabasco sauce. It can also be used in lasagne or cannelloni, and freezes very well. It may seem a bit more lengthy and complicated compared to some recipes but it is definitely worth it - cook a double quantity and freeze half if you like.

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