Bolognaise Sauce


Bolognaise Sauce

  • Servings: 4
  • Difficulty: Easy
  • Print

Meat sauce ingredients


You will need some variation of the following:

  • 1 large onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • ± 2T olive or coconut oil
  • 500g minced beef
  • 400g tin of tomatoes
  • 1 small packet or tin of tomato paste
  • 2 rosemary stalks
  • 2t NoMU beef rub
  • 1 Knorr beef stockpot
  • 1t sugar
  • A slug of wine (red or white) or a couple of teaspoons of vinegar

Optional extras:

  • Carrots, peeled and thinly sliced
  • Aubergine, peeled and chopped
  • Red, yellow or green peppers, chopped
  • Peas (only add these about ten minutes before serving or they will be mushy)
  • Chilli (depending on how hot you like it)
  • Curry powder
  • Coriander seeds or breyani mix


Make sure you’ve chopped everything as necessary. Heat some oil in a pot and add the onion and garlic. Cook on low to medium heat until softened and becoming transparent.

Remove from the pot for now and put a bit more oil in the pot. Add mince and break up with a wooden spoon. You can leave the onions in if you prefer – it just slows the browning process of the mince a bit as there is less surface area in contact with the pan.

Stir mince frequently until it is all brown, with very few pink bits left. Now add all the other ingredients.

Leave to cook on medium heat (it should be bubbling slightly), stirring every now and again. If it starts to look a little dry, add more stock or wine, or even water. Some recipes say it only takes half an hour, but I like to cook mine for about an hour to make sure it’s completely done and all the flavours are blended. If it needs to be drier for your final recipe, cook it a bit longer.

Then either use immediately, or cool and store in the fridge or freezer.

Some Uses for Bolognaise Sauce:

  • Straight up as it is, served with mash and veg or salad
  • On any pasta, with or without cheese sprinkled over
  • On baked potatoes
  • Cottage pie: simply add mashed potato, sprinkle over cheese and/or breadcrumbs and grill it till the cheese is melted
  • Traditional pie (mince should be quite dry): roll out puff pastry, grease a dish, pour in meat and lay pastry (or just pieces of pastry) on top, make a couple of holes to let the steam escape, then bake till pastry is risen and golden brown
  • Lasagne (mince should be quite wet): layer with lasagne sheets and cheese sauce
  • Moussaka: layer with baked or fried aubergine slices and cheese sauce


© Alexandra Lawrence and Inspired Nourishment, 2014


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