Lizzie’s Bolognese Sauce

I have been making this sauce the same way for about 30 years.  It can be fiddled with by adding extra ingredients such as mushrooms, spinach, grated zucchini or bacon etc.  The basic sauce however is delicious…

This recipe make quite a lot of sauce but it freezes very well and I also use it for lasagne or savoury pancakes…


1 kg premium beef mince

2 carrots grated

1 large onion finely chopped

2 large cloves of garlic grated (I find grated garlic more flavoursome in sauces)

splash olive oil

wine glass of red wine

810 gram can crushed tomatoes

tub tomato paste

1 teaspoon Italian herbs (I always have a tube of Garden Gourmet Italian Herbs in the freezer)


salt & pepper to taste

large pinch of sugar (this is to taste and is optional)

1 litre of beef stock

a splash of balsamic vinegar


Over a high heat sweat the onion, grated carrot and grated garlic together in the olive oil

Add the minced beef and stir constantly to break up as finely as possible

Add the herbs and nutmeg and continue to stir

Add the red wine

Add in the tin of crushed tomatoes and tub of tomato paste

Mix together thoroughly

Add in the beef stock

It will look quite thin and soupy at this stage

Add a little salt & pepper – not too much as you can add more at the end

Bring back to boil then move onto a lower heat and cook uncovered at a slow to medium simmer for 2 hours or until it cooks down to a thick sauce

At this point you can adjust the salt & pepper and add in the sugar – this takes the acidity away from the tomatoes

If necessary add in a splash of balsamic vinegar – it gives a real punch to the sauce…

Serve with any type of pasta – spaghetti is wonderful of course.  I always drain the pasta and toss the sauce through before serving..

Top with freshly grated parmesan cheese..

Bon Appetit!


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