1 hr 20 mins
My favorite recipe... I really love the sweet taste of wine in it.
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Units: US | Metric
- 1 bottle red wine (Chianti is best but any cheap red wine is OK.)
- 1 1/2 kg topside beef mince
- 3 stalks celery, diced (no leaves)
- 4 medium carrots, diced
- 1 tablespoon dried oregano or 2 tablespoons fresh oregano, chopped
- 1/2 tablespoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
- 1 tablespoon dried basil or 2 tablespoons fresh basil, chopped
- 1 teaspoon marjoram or 2 teaspoons fresh marjoram, chopped
- 2 dried bay leaves
- 1/4 cup dry-roasted pine nuts
- 5 cloves garlic, minced
- 1 large onion, diced
- 250 g button mushrooms (brown button mushrooms are better)
- 5 fresh tomatoes, skinned and coarsely chopped or 1 (400 g) can of skinless tomatoes
- 1 (150 g) can tomato paste
- 1/2 bottle ketchup (Heinz is best)
- 2 tablespoons olive oil
- 1 egg
- salt and pepper
- 1Using your hands, mix egg and minced beef.
- 2Heat pan and fry garlic and onion until soft and fragrant, add beef.
- 3Stir constantly until beef changes colour.
- 4Add oregano, thyme, parsley, basil, marjoram, bayleaves.
- 5Stir through.
- 6Add tomato paste and fresh tomatoes, with 1/3 of the wine.
- 7Mix thoroughly.
- 8Season with salt and pepper.
- 9DO NOT ADD WATER AT ALL.
- 10Let boil over very low heat until mixture thickens, stirring ocassionally.
- 11Add carrots and celery, and half of the remaining wine.
- 12Let boil (very low heat) until liquid is absorbed.
- 13Stir occasionally.
- 14Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
- 15Stir until sauce thickens.
- 16Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
- 17Cook for exactly 8 minutes for al-dente texture.
- 18Drain pasta.
- 19Make sure it's really drained of water.
- 20In a pan, heat up pasta sauce (1 serving) and toss pasta in.
- 21Stir quickly (1 minute) and pour onto plate.
- 22Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
- 23NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
- 24Make sure container is microwaveable, clean and dry.
- 25The sauce keeps for 12 months in the freezer.
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Nutritional Facts for Bolognese sauce
Serving Size: 1 (590 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 963.0
- Calories from Fat 423
- Total Fat 47.0 g
- Saturated Fat 15.9 g
- Cholesterol 159.5 mg
- Sodium 445.4 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 10.5 g
- Sugars 11.4 g
- Protein 38.8 g