Bolognese Sauce: Proper Italian Method
Rich, Meaty, Worth the Time
Proper bolognese isn't just meat and tomatoes. It's slow-cooked, building layers of flavour with wine, milk, and patience. Make a batch, freeze portions, thank yourself later.
Macros (Per Serving - sauce only)
| Calories | Protein | Carbs | Fat | |----------|---------|-------|-----| | 420 kcal | 28g | 12g | 28g |
Ingredients
| Ingredient | Amount | Cost | |------------|--------|------| | Beef mince (20%) | 750g | £4.50 | | Pancetta | 150g | £2.25 | | Onion | 2 large | £0.40 | | Carrot | 2 | £0.20 | | Celery | 2 sticks | £0.30 | | Garlic | 4 cloves | £0.15 | | Tomato paste | 3 tbsp | £0.30 | | Red wine | 200ml | £1.50 | | Beef stock | 500ml | £0.50 | | Milk | 200ml | £0.30 | | Olive oil | 3 tbsp | £0.20 | | Dried oregano | 1 tsp | £0.05 | | Bay leaves | 2 | £0.05 | | Pasta (to serve) | 100g per person | £0.15 each |
Total: £10.70 for sauce | Per serving: £1.78 + pasta £0.15 = £1.93
Method
Step 1: Soffritto
Finely dice onion, carrot, celery. Sauté in olive oil until soft (10 minutes).
Step 2: Add Pancetta
Cook 3 minutes until fat renders.
Step 3: Brown Mince
Add beef mince. Break up and brown (8 minutes).
Step 4: Tomato Paste
Stir in tomato paste. Cook 2 minutes (removes tinny taste).
Step 5: Wine
Add red wine. Simmer until evaporated (5 minutes).
Step 6: Simmer
Add stock, oregano, bay leaves. Simmer uncovered 45 minutes.
Step 7: Milk
Add milk. Simmer 30 more minutes. The milk makes it creamy.
Step 8: Season
Salt and pepper to taste.
Tips
Don't rush: The long cook is essential for depth.
Wine matters: Use something you'd drink. No cooking wine.
Fresh pasta: Dried works fine, fresh is transcendent.
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Freezing
Portions: 6 freezer bags Duration: 3 months Reheat: Pan with splash of water
Last updated: April 2026