The BEST Beef Bolognese Sauce is one that has slowly cooked for three hours to turn into a delicious, umami, flavour bomb!
This Beef Bolognese sauce is super rich and flavoursome. It is packed with hidden vegetables, high quality meat, fresh herbs and a deeply comforting tomato and red wine sauce. ALL good things take time! So allow the layers of flavour in this bolognese sauce to develop and reduce during the cooking time.
How To Make the Best Beef Bolognese Sauce
First thing is first. Start with your basic mirepoix (finely chopped onion, celery and carrot) for the base of the bolognese sauce. Saute these ingredients slowly until the onion becomes translucent to release its sweet caramelised flavour.
I also added finely diced zucchini, leeks, some finely diced mushrooms and cherry tomatoes to my bolognese sauce. Yay for clearing out the fridge to use up old veg and adding extra flavour! The veggies basically become invisible after spending that much time in the pot.
Next I like to start adding my flavourings. Garlic, freshly chopped thyme and basil, fresh chilli, bay leaves and dried oregano.
I usually only use one pot, so I’ll remove the veggies to quickly brown my beef mince in a little olive oil. While the pot is hot, I’ll go ahead with a good glug of red wine, some tomato paste and a can of tinned tomatoes.
Lastly just add the veggies to the meat and slowly cook for the next couple hours, stirring continuously and adding a little more liquid if need be. If you want to go all out, you can add some milk for the last half our to simmer. It definitely adds that extra luxurious richness this sauce is all about and it also helps to further tenderise the meat.
What Pasta do you use for Bolognese Sauce?
The best thing about this beef bolognese sauce is the fact that it is rich and comforting! So, freshly made, broad, flat pasta like tagliatelle or pappardelle is perfect to slurp it all up. But really, any pasta from spaghetti to penne are fit for the almighty bolognese sauce.
What can I do with Bolognese Sauce?
Transform the humble packet of beef mince into a versatile, veggie-packed, meat sauce for everyday use. Like these Eggs baked in Bolognese for breakfast or these moreish and filling Bolognese Subs, for lunch.
A little goes a long way, so bulk up to use leftover bolognese sauce and turn the classic spaghetti bol into this homemade Beef Lasagna.If you are still strung out on ideas with Beef Mince, check this little roundup with a few easy beef mince recipe ideas for the whole familia! This bolognese sauce also freezes like a dream, so be sure to portion it out for easy access.
| Prep Time | 15 min |
| Cook Time | 3 hours |
| Servings | portions |
- 15 ml olive oil
- 2 brown onions finely chopped
- 3 large carrots peeled and finely chopped
- 4 stalks celery finely chopped
- 4 small zucchini finely chopped
- 2 small baby leeks finely chopped
- 100 gr brown mushrooms finely chopped
- 100 gr cherry tomatoes finely chopped/two large tomatoes
- 2 teaspoons crushed garlic
- 2 small birds eye chilli finely chopped
- 1 teaspoon dried oregano
- 30 gr fresh thyme chopped fine
- 30 gr fresh basil chopped fine
- 3/4 fresh bay leaves
- 30 ml olive oil to brown mince
- 1 kg high quality beef mince
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1.5 cup red wine
- 1 can chopped and peeled tomatoes
- extra water to cook
- 1 cup full cream milk add to mince in last 30 minutes
- salt and black pepper to season
Ingredients
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- Saute the onion, carrots, celery, leeks, mushrooms, zucchini and tomatoes slowly until the onion becomes translucent to release its sweet caramelised flavour, in olive oil.
- Next add the garlic, chilli, bay leaves and herbs. Saute for another minute.
- Remove the veggies from the pot and add 30 ml olive oil. Brown the meat and season.
- Add the wine, tomato paste and can of tomatoes. Mix through the browned meat.
- Place the veg back into the pot with the meat and simmer for 2.5 to 3 hours, stirring and checking liquid as you go.
- With 30 minutes remaining, add the milk and allow to simmer.
- Serve with your choice of pasta, with parmesan and fresh basil.
