Classic bolognese sauce
Print Recipe
Serves:     people
Notes from Anna
  • To freeze, cool completely before freezing for up to 3 months. You can warm this easy-to-make, classic bolognese through from frozen.
  • Make up a huge batch to feed a crowd. Or freeze some for a quick mid-week meal.
  • Use this bolognese sauce to make our delicious classic lasagne.


Add to Shopping List
This recipe is in your Shopping List


  1. Peel and roughly chop the onion, garlic and carrot. Wash and roughly chop the celery.
  2. In a heavy based saucepan, heat the oil and butter until it foams. Add the onion and cook for about 5 minutes.
  3. Add all the minced meat and pancetta and fry over a high heat for 5 minutes until brown all over. Use a fork to break up any clumps.
  4. Add the celery, garlic, bay leaf and carrot and cook over a medium heat for another 7 minutes.
  5. Pour the wine into the pan and cook over a high heat for a couple of minutes.
  6. Add the tomatoes. Bring the sauce to the boil and season with a generous grating of nutmeg, a pinch of salt and a good grind of black pepper.
  7. Cover the saucepan with a lid, turn the heat down to a simmer and continue cooking for an hour.
  8. If the sauce starts to dry up during cooking add 2 or 3 tablespoons of milk.

Leave A Comment