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RECIPE
17 INGREDIENTS 8 STEPS 2hr 35min

Best Ever Bolognese Sauce

Taking only slightly more effort than usual, this slow-cooked Bolognese Sauce makes a comforting winter dinner that is delicious over pasta. Just don’t forget the Parmesan!
Best Ever Bolognese Sauce Recipe | SideChef
Taking only slightly more effort than usual, this slow-cooked Bolognese Sauce makes a comforting winter dinner that is delicious over pasta. Just don’t forget the Parmesan!
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
2hr 35min
Total Time
2hr 30min
Active Time
$5.16
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2.2 lb
Lean Ground Beef
1
Large Onion , finely diced
14 oz
Baby Portobello Mushrooms , finely diced
7 oz
Shiitake Mushrooms , finely diced
6 sprigs
up to 8 sprigs, leaves stripped
3 cups
Dry Red Wine
1 cup
Beef Stock
2 cans
(800 g)
Whole Peeled Tomatoes
or Homemade Passata
1 Tbsp
Tomato Paste
6 cloves
Garlic , crushed
4 sprigs
Fresh Oregano
up to 6 sprigs, leaves roughly chopped
6 sprigs
up to 8 sprigs
as needed
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
912
FAT
47.6 g
PROTEIN
69.2 g
CARBS
24.7 g

Author's Notes

Makes 6-10 servings.

If making your own passata, omit one tin of tomatoes and substitute with the following:

500g-1kg ripe tomatoes, quartered
1 onion, quartered
4-8 baby fennel (optional)
4 sprigs of fresh thyme or rosemary
Sea salt and black pepper
150ml balsamic vinegar
50ml olive oil

Arrange the chopped tomato, onion, and fennel in a roasting tray. Tuck the herbs amongst the vegetables and season with salt and pepper. Pour over the balsamic vinegar and olive oil and use a spoon to toss the veggies until thoroughly coated. Roast in a preheated 400 degrees F (200 degrees C) oven for 25-30 minutes or until soft and a little charred at the edges. Leave to cool slightly before removing the herb stalks and spooning the veggies into a blender and puréeing until smooth. Use in place of the second tin of tomatoes.

Cooking Instructions

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Step 1
Preheat the oven to 275 degrees F (140 degrees C).
Step 2
Heat 20 milliliters of Olive Oil (as needed) in a large heavy-bottomed casserole. Over medium heat, fry the Onion (1) until soft and golden.
Step 3
Increase the heat, add the Lean Ground Beef (2.2 lb) and Ground Pork (2.2 lb) , and brown. Add the Fresh Thyme (6 sprigs) , Baby Portobello Mushrooms (14 oz) , Shiitake Mushrooms (7 oz) , and stir to combine.
Step 4
Deglaze the base of the casserole with Dry Red Wine (3 cups) and Beef Stock (1 cup) and leave to simmer for 5 minutes.
Step 5
Reduce the heat to low and season with Sea Salt (to taste) and Ground Black Pepper (to taste) .
Step 6
Pour in the Whole Peeled Tomatoes (2 cans) , Tomato Paste (1 Tbsp) , Dried Oregano (1 Tbsp) , and Garlic (6 cloves) and stir to combine.
Step 7
Close the lid of the casserole and cook the ragu in the oven for 2 hours, adding a little more wine or water if necessary.
Step 8
Remove the casserole from the oven and stir through the Fresh Oregano (4 sprigs) and Fresh Basil (6 sprigs) . Season again if required and serve over spaghetti, linguine, or bucatini with lots of grated Parmesan.
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Nutrition Per Serving
Calories
912
% Daily Value*
Fat
47.6 g
61%
Saturated Fat
18.0 g
90%
Trans Fat
0.6 g
--
Cholesterol
225.8 mg
75%
Carbohydrates
24.7 g
9%
Fiber
5.5 g
20%
Sugars
11.5 g
--
Protein
69.2 g
138%
Sodium
590.0 mg
26%
Vitamin D
0.5 µg
2%
Calcium
81.4 mg
6%
Iron
6.9 mg
38%
Potassium
2165.8 mg
46%
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