Pasta Bolognese

A very classic recipe that I use when I really want to treat my family to pure comfortfood is the pasta bolognese.

Here I am talking about the real bolognese sauce and not the 6 vegetable bolognese sauce.

There is a reason that it is so popular but many people are afraid to give it a go and simply buy it ready made or mostly ready made. That’s a pity as the prep time does not take that long, it’s the cooking time that takes longest but honestly it just simmers and a part from an occasional stirring doesn’t need that much attention.

When I make it, I normally prepare at least double the recipe and freeze it. But there is no way to make a real Bolognese Sauce quickly, it takes time to simmer but the difference it makes in taste is incomparable !

  • Serves 6
  • 4 tablespoons olive oil
  • 2 onion, peeled and finely chopped
  • 2 large carrots, peeled and grated
  • 4 celery sticks, finely chopped
  • 500g minced beef
  • 2 glasses of dry red wine
  • 700ml passata (sieved tomatoes)
  • 2 tablespoons tomato purée
  • 200ml chicken stock
  • 500g pasta de votre choix
  • salt and pepper to taste

Heat the olive oil in a large saucepan and cook the onion, carrot and celery for 5 minutes over a medium
heat, stirring occasionally with a wooden spoon.

Cut with my mandoline which I found here.


Add in the minced meat and continue to cook for a further 5 minutes, stirring continuously until coloured all
over. Season with salt and pepper.


Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.


Pour in the passata with the tomato purée and the stock, lower the heat and cook, uncovered, for 2 hours. Stir the sauce every 20 minutes to prevent it from sticking. You might need to add a little water if necessary.


Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.


Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
Put the saucepan back over a low heat, pour in the ragù sauce and gently stir everything together for 30 seconds
to allow the flavours to combine.
Serve hot.

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