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Bolognese (Bolognaise) Sauce

This is my version of the Italian great! I use it as a base for a lot of recipes, including lasagne, pasta bake, sloppy joes and mousakka. This is a slow cook recipe, better the next day. I'll include my fast version in another recipe.


  • 500g beef mince

  • 250g veal mince

  • 250g pork mince

  • 3 large brown onions, chopped

  • 8 cloves garlic, minced

  • 100g bacon, rind off, diced

  • 1/2 - 1 cup good wine (red or white)

  • 700ml Passata (tomato puree)

  • 4 ripe tomatoes, chopped

  • 2 tbs dried oregano

  • 3-4 bay leaves

  • Beef stock

  • Salt

  • Pepper


  • 1.

    In a pan, brown the mince meat. Place into a bowl on the side once done.

  • 2.

    In the large pot, saute bacon. Once brown, add the onion and gralic to saute (not too much colour). Once transluscent, add the bay leaves and oregano.

  • 3.

    Add wine and allow this to deglaze the pan.

  • 4.

    Add the cooked mince (and the juice) to the onion mixture. Heat through the meat and combine well.

  • 5.

    Add the passata and combine well. Season (it's really important to taste as this is cooking as the flovour changes throughout the process). If the mixture is a little dry, add the beef stock/water until it just covers the meat.

  • 6.

    Bring the mixture to a boil, and add fresh tomatoes. Bring to the boil again, stirring well. Turn down to allow to simmer.

  • 7.

    Stir occasionally, but allow to simmer for as long as possible. Add more stock/water as needed, depending on if you'd like a chunky or runny sauce (and what you're doing with it).

  • 8.

    When stirring, taste and season as needed.

  • 9.

    I usually allow my sauce to simmer for 3hours+.


* I use a variety of minces in my sauce, but beef on its own is fine. * I use bacon, but pancetta or proscuitto is good too. * I sometimes reduce the amount of mince I use, and use italian sausages (skin off) to add more flavour. * Obviously extra virgin olive would be the best, but if you don't have it, vegetable is fine!. Add more in as you need it. * Not fussed as to what wine you use, as long as it is good (not too good!). If you don't want to use wine, use the stock or water. * If using this sauce as a pasta sauce, best left chunky. * If cooking again as part of the pasta bake, lasgana or moussaka (et al), make it a little runnier to assist with the cooking of other ingredients.

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Posted by MegglesReport
Portuguese is about as close as it gets... have fun making it!
Posted by jackicamReport
This sounds great - very authentic (a bit like my grandmother's) I used to beg her to include little chunks of meat in there that end up as tender little nugget surprises. You do love your garlic Meggles : ) You must have an Italian ancestor in there somewhere!