Bolognese: The Perfect Dish for Any Day of the Year
Learn how to make a rich, flavorful spaghetti bolognese with straightforward steps and accessible ingredients. This recipe is forgiving — several items can be substituted or omitted — and the technique yields a sauce that outshines any jarred alternative. Follow the instructions below for a restaurant-quality bolognese you can make any night of the week.
Bolognese
15 minutes
1 hour
1 hour 15 minutes
4 People
Ingredients
- 200g (7 oz) – Streaky bacon, diced
- 2 – Brown onions, grated
- 2 – Carrots, grated
- 2 – Celery ribs, grated
- 4 – Garlic cloves, minced
- 10g – Oregano leaves, chopped
- 10g – Rosemary leaves, chopped
- 500g – Beef mince (ground beef)
- 500g – Pork mince (ground pork)
- 1 cup (250ml) – Red wine
- 200g – Sun-dried tomatoes, chopped
- 10g – Basil leaves, chopped
- 2 cans (800g total) – Diced tomatoes + splash of water
- 150g – Spaghetti or pasta of choice (150g = 1 serve)
- Seasoning to taste
- Parmigiano Reggiano, freshly grated (to serve)
- Extra virgin olive oil (to serve)
- Cracked black pepper and fresh basil (to serve)
Instructions
- Heat a large pot over high heat. Fry the diced bacon for 3 minutes until golden and the fat starts to render. Add onion, carrot, celery, rosemary and oregano. Sauté about 6 minutes until softened and lightly golden.
- Add the beef and pork mince. Fry for about 10 minutes until browned and any released water has evaporated. Pour in the red wine, bring to a boil and reduce for 3 minutes, stirring. Season to taste.
- Stir in the sun-dried tomatoes, basil, diced tomatoes and a splash of water to rinse the cans. Mix, bring to a boil, then reduce heat to medium-low. Cover and cook undisturbed for 30 minutes.
- Meanwhile, bring a large pot of well-salted water to a rolling boil. Cook pasta according to the packet instructions, stirring to prevent sticking.
- Remove the lid, stir the sauce, check seasoning and simmer uncovered for another 15 minutes, stirring occasionally. Remove from heat.
- To serve, drain the pasta reserving some pasta water. Either add pasta directly to the sauce and toss with a splash of reserved water, or combine pasta and sauce in a mixing bowl if saving extra sauce. Serve in bowls.
- Finish with freshly grated Parmigiano Reggiano, a drizzle of extra virgin olive oil, cracked black pepper and fresh basil leaves. Enjoy.
Nutrition Guide
Recipe Notes
The nutrition guide above is an estimate per single portion.
Storage Instructions
Store bolognese sauce in the refrigerator for up to 5 days or freeze for up to 5 months. If you mix cooked pasta into the sauce, it will keep for about 3 days in the fridge but is not recommended for freezing, as pasta texture degrades when thawed. Flavour remains excellent even if appearance changes slightly.
Reheating Instructions
To reheat, warm the bolognese gently in a pot over medium heat for 8–10 minutes, stirring regularly. In a microwave, heat in short intervals and stir between bursts. These methods work for both sauce-only and fully assembled dishes.
Substitutes & Options
- Replace streaky bacon with 1½ tbsp (30ml) olive oil.
- Omit celery if you prefer.
- Use 2 tsp (5g) dried herbs in place of fresh ones.
- Beef and pork mince can be used interchangeably.
- Swap red wine for vegetable, chicken or beef stock if desired.
- Sun-dried tomatoes are optional but recommended for depth of flavor.
Why Use Sun-Dried Tomatoes?
Sun-dried tomatoes deliver concentrated, sweet-tart tomato flavor and often come infused with oil, garlic and herbs. They add depth and a pleasant chewy texture that enhances sauces where tomato is a primary ingredient.
Do I Need to Add Milk to Bolognese?
Traditionally, classic bolognese doesn’t include milk, aside from serving with grated Parmigiano Reggiano. Some modern versions add a splash of milk to tenderize lower-quality meat and deepen flavor. With good-quality mince, milk is unnecessary — use it if you like the result.
Watch How to Make the Recipe
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