Bolognese Sauce

by Marianna Gol

Basic bolognese sauce is an easy recipe, freezes well. Can be used on any pasta, in a lasagna or on baked potato.



  • 500 gr. ground beef
  • 5T. olive oil
  • 1 lg. onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 carrot, chopped
  • 1 spring thyme
  • 3 bay leaves
  • 1 tsp. nutmeg
  • 1 tsp. oregano
  • 1 tsp. basil, dry
  • 1 package basil, fresh chopped
  • 1 can diced tomatoes
  • 1 bottle tomato puree, also called passato
  • 1 cup white dry wine
  • 2T. salt
  • 1 tsp. black pepper
  • 1T. sugar


  1. Chop all the vegetables and mince the garlic. Heat 3T. of olive oil in a pan and sauté vegetables with garlic until onions become translucent and vegetables soften slightly.
  2. Transfer vegetables into a deep baking dish or a pot that could be placed in the oven (no plastic elements on the lid).
  3. In the same pan, cook the beef, breaking up pieces until browned (about 10 minutes).
  4. Pour white wine into the pan while it’s still hot, and clear bits of meat and vegetables with a spatula (deglaze the pan). Pour the juices into the pot.
  5. Add tomatoes, passata, salt, pepper, nutmeg and dry herbs. Mix well. Place thyme and bay leaves on top of the sauce and place in the oven (180˚C) for 1 ½ hours.
  6. Take the sauce out of the oven, remove the thyme and bay leaves, mix again. Add sugar and chopped basil. If the sauce is too thick add a cup of water. Cook for another 30 minutes.

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