I used to reach for jarred pasta sauce because it seemed cheaper and easier than making my own bolognese. One day I ran out and decided to try making it from scratch — and I haven’t gone back. This homemade bolognese is rich, full-flavoured and surprisingly simple to prepare. It’s a flexible base you can adapt to your taste or what you have in the pantry.
The recipe below produces a hearty, well-balanced sauce, but you can customise it however you like. Stir in olives or sun-dried tomatoes for a punchy, savoury twist; add grated carrot, diced zucchini or corn to boost veg; toss in kidney beans for extra fibre and protein; or increase the garlic and fresh herbs for a brighter, more aromatic finish. If you prefer, omit ingredients such as capsicum or mushrooms. A small but lovely variation is to crush and add two extra cloves of garlic near the end of cooking for a subtle aroma that lifts the sauce.
This bolognese is also perfect for other dishes: use it as the meat layer in lasagne by pairing it with a simple béchamel, lasagne sheets and a generous grating of cheese, or serve it over your favourite pasta with freshly grated parmesan.
Spaghetti Bolognese
A basic bolognese sauce can be made in large batches and frozen for quick mid-week meals.
10 minutes
30 minutes
40 minutes
Ingredients
- 500g mince
- 1 onion, diced
- 1–2 cloves garlic, crushed
- a handful of mushrooms, sliced
- 1/2 capsicum, diced
- 2 Tbsp tomato paste
- 400g tin crushed tomatoes
- splash of wine (optional)
- 1 tsp dried oregano or basil (or a mix)
- 1 tsp sugar (optional)
- salt and pepper to taste
Instructions
- Brown the mince over medium heat, breaking up any lumps with a spoon. Remove and drain in a colander.
- Sauté the onion until soft. Add the capsicum and garlic and cook for a couple more minutes, then add the mushrooms and cook for an additional minute.
- Stir in the tomato paste and herbs and cook briefly to caramelise the paste, about 30 seconds. Return the mince to the pan and stir to combine.
- Add the crushed tomatoes, the wine if using (use the wine to rinse out the tomato can), sugar, and season with salt and pepper.
- Bring the sauce to a boil, then reduce the heat and simmer for 10–20 minutes while the pasta cooks, allowing the sauce to reduce and the flavours to deepen.
- Serve the sauce over pasta with a generous scattering of freshly grated Parmesan.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 407Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 111mgSodium: 383mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 37g
Nutritional information is calculated automatically and may vary depending on ingredient brands, measurements and preparation. Use your preferred nutrition calculator for precise results based on the ingredients you use.
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