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Bolognaise Sauce

This rich, meaty Italian sauce represents one of Italy's finest culinary moments. Remember, the longer you cook the sauce the richer it will become, but around 2 hours is the norm.


  • To serve


  • 1.

    Mix together the two meats in a large bowl adding 2 tbsp of the olive oil to loosen it.

  • 2.

    Heat the remaining olive oil in large saucepan. Add the onion and celery to the pan and sweat.

  • 3.

    Add the meat gradually, stirring all the time to break down any lumps. Increase the heat, add the red wine and simmer until it has reduced by half.

  • 4.

    Add in the puree and chicken stock and lower the heat then throw in the sprigs of rosemary. Put a lid on the pan and leave to cook on a low heat for 2 to 2 ½ hours until you have a rich thick sauce. Season with salt and pepper.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Bolognaise Sauce.


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