Bolognese Sauce

bolognese-3When I look at all the marks and stains in the recipe book, it's evident that I've made this Bolognese sauce a thousand times. 

When the kids were small, I started adding carrots to the recipe.  Before we dish up I quickly ‘Bamix’ the sauce to remove any traces of the carrots.  I was always so impressed with myself that I made them eat vegetables without them knowing it.  Great achievement!!

According to the recipe you simmer the sauce for 40 minutes. For a more flavoursome sauce leave it to simmer gently for up to 2 hours.  The left over sauce goes well with mozzarella cheese on a snackwich or in the lunch box the next day, with iceberg lettuce on a sarmie.


15 ml (1 tbsp) Olive Oil
1 Onion, peeled and chopped
350g – 500g Lean Mined Beef
2 Garlic cloves, peeled and chopped
1 large / 2 small Carrot, finely grated
1 400g can tomatoes
125 ml Red Wine
1 Bay leaf
1.25 ml Ground cinnamon
pinch Grated nutmeg
2.5 ml Dried oregano
30 ml (2 tbsp) Tomato paste
  Salt & Freshly ground black pepper to taste











  1. Heat the oil in a saucepan, add the onion and fry until transparent.
  2. Add the beef and garlic and continue frying until the meat is lightly browned.
  3. Stir in the tomatoes, grated carrot, the wine and the bay leaf, cinnamon, nutmeg oregano, tomato paste and salt and pepper.
  4. Bring to a boil, then cover tightly and simmer for 30-40 min until the meat is cooked.
  5. Uncover the pan and cook for a further 5-10 min to thicken the sauce.  Taste and adjust the seasoning and discard the bayleaf before serving.
  6. Serve with any pasta and parmesan cheese.

From:  ‘Healthy and Delicious’ by Irene Wise.



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