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Pasta Bolognese

Always a family favourite this is far nicer than anything from a jar, it is also way cheaper and far better for you and your family.

Remove or add veg to suit your tastes, I used carrots, peppers and mushrooms. Smoked rashers are great in it as well.

I choose to make handmade pasta for this dish though you can choose to use any type you like, simply follow the instructions on the packet.

When the pasta is cooked, rinse under cold water to remove any starch, then place back into boiling water for about 1 minute to reheat, drain and serve.

If storing pasta for later add a drop of oil and mix well to prevent it sticking.



Allergens : Contains Gluten & Lactose, Gluten & Lactose Free Methods Included

Minced Beef – 450g

Beef Stock Cube – 1

Garlic Cloves – 4

Onion – 1 medium

Red, Green or Yellow Pepper – 1 or 2 of either colour

Carrots – 2

Fresh Basil or Oregano (dried Oregano will do but not dried Basil) – Handful

Cracked Black Pepper – 2 tsp

Olive Oil – 3 tblsp and drizzle over the finished dish

Chopped Tomatoes – 1 tin


Tomato Passata – 500g

Optional Extras

Mushrooms (optional) – 1 pack, about 400g

Chili (optional) – 1, seeds removed

Salt (optional) – Pinch to taste

Red Wine (optional) – 75ml



It is best to prepare all the ingredients first so


Chop the Onions, Garlic, Carrots, Peppers and Chili if using it, really finely


Heat a pan and add the Olive Oil


Add the mince, break apart with a wooden spoon and allow to cook until browned, add the pepper and a pinch of salt is using it


Heat the other half of the Olive Oil in a heavy bottomed pot and add the chopped veg, sweat them off for about 5 minutes, don’t allow them to brown.


Add the mince from the pan to the veg in the pot and stir well, then add the Red Wine if using it, reduce for 1 or 2 minutes


Add the Tomato Passata and Beef Stock (boil 500ml of water and dissolve the stock cube in this if using one) Stir well.


Cover with a lid and simmer on the lowest heat for 45 minutes – 1 hour, stirring every 15 minutes or so more often if you don’t have a heavy bottomed pot.


Taste and adjust the seasoning to suit your own tastes, some people add 1 tblsp of sugar if it is too acidic.


Follow the instructions on the packet of your chosen pasta, when cooked drain, rinse and add to the sauce with the chopped Basil or Oregano, mix well then serve in a large bowl or on plates, top with some grated parmesan or cheddar if you prefer


Simply change the pasta to gluten free pasta and leave the cheese

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