Bolognese sauce

Bolognese sauce

Cooking this was an amazing and educational experience for me as it turns out all my life I have been mistaken to think I can cook this up in no time. Time in fact proved to be the key to success here and by that I mean you better have ample time to do this. I’m sure there are lots of time saver recipes for bolognese out there but I decided to experience this dish in its classical form.

A real eye-opener for me was this brilliant article by Felicity Cloake – How to make perfect bolognese – in which she describes all factors influencing the final flavour of bolognese. It lacked everything I thought bolognese should have, like garlic, oregano or basil but I took my risk and decided to follow that recipe with minor adjustments. I skipped bacon and chicken liver, increased the amount of beef and substituted fresh tomatoes for tin ones and was extremely happy with the results. This recipe is a keeper for me. It does not require a lot of preparation but you need to show some patience while it bubbles away in the oven and spreads the yummiest smells across the house. A perfect ‘lazy Sunday’ meal.


  • 1 onion – diced
  • 1 stick celery – sliced
  • 4-5 baby carrots – sliced
  • 4-5 medium tomatoes – diced
  • 125 ml milk
  • 125 mil dry white wine
  • a pinch of nutmeg
  • 500 gr ground beef
  • 30 gr parmesan cheese
  • salt, pepper


Heat some oil in a pan and fry your chopped onion, carrots and celery for 5 minutes. Add beef, stir well and cover to simmer until meat turns brown. Pour in milk and all your spices. Simmer on low heat until all liquid evaporates (which should take around 30 minutes). Add wine and chopped tomatoes, stir and cover. The lid should be slightly ajar. Put your pot into pre-heated oven (125C) and leave there for around 3 hours. If liquid evaporates too soon you can add some water but I didn’t have to, the consistency after 3 hours was perfect.

I served it with spaghetti topped with parmesan cheese but you can try using it for lasagna or some other dishes.