Bolognaise Sauce: Recipe



bolognaise sauce recipe



bolognaise sauce recipe



RECIPES | A good bolognaise sauce recipe is an essential for any household. It’s delicious, easy to make, versatile, and freezes well. Whether its spaghetti bolognaise, lasagne, pasties, moussaka, or even nachos and vege cup fillers there’s a lot that you can do with some bolognaise sauce on hand. Our recipe uses a tasty mixutre of spices and a nice amount of garlic to give a beautiful, well balanced flavour, but of course you can alter the proportions of herbs and spices, or even change them around a bit to come up with a taste that’s just right for you.

Preparation Time: 15 minutes / Cooking Time: 4 hours / Serves: 6-8


  • 20ml olive oil
  • 500g lean beef mince
  • 1 brown onion, diced (~125g)
  • 4-5 garlic cloves, minced (~15g)
  • 690ml jar of passata
  • 1g dried oregano
  • 1g sweet paprika
  • 2g dried basil
  • 1g dried parsley
  • a pinch of chilli flakes
  • salt and pepper to taste


  1. Add 20ml of oil to a medium pot, place on a moderate heat.
  2. When the oil is hot, add the garlic, onion. Sauté for about 5 minutes until the onion has softened and is translucent. Don’t overdo this step – you don’t want to caramelise the onions.
  3. Add the mince to the pot, breaking it up and combining it with the onion and garlic. Continue until the mince has browned, about 5 minutes.
  4. Add the passata, herbs, spices, salt and pepper to the pot and stir.
  5. Cover the pot and reduce the heat to a low simmer. Allow the bolognaise sauce to simmer for 4 hours, until it’s a thick consistency that’s not too watery.


Bolognaise does benefit from simmering for a few hours as it allows the mince to really soak up the flavours, while reducing down to a nice, not too watery consistency. If you’re pressed for time and want your bolognaise sauce to be ready quicker, simply increase the heat while cooking and remove the lid. After just one hour you’ll still have a very tasty bolognaise that should be at about the right consistency.



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