Bolognese Sauce

6 servings


60 mins


1/2 cup of extra virgin olive oil

1 medium red onion

1 carrot

1 stick of celery

4 cloves of garlic

700g ground beef (80% lean)

500g peeled pork sweet sausage (optional)

1 cup of red Chianti wine

3/4 cup tomato paste

1 1/2 cup of hot water (preferably pasta water)

2 tsp sea salt

2 tbsp fresh basil

Parmesan cheese



  1. Finely chop the onion, celery, garlic and carrot

  2. Heat the oil in a large steel fry pan, on high heat and add the onion, carrot, garlic and celery. Saute for five minutes

  3. Add the beef and pork to the fry pan, separate using a fork and brown for 10 minutes

  4. Pour in the wine and reduce, on high heat, until it has evaporated

  5. Add the tomato paste, hot water and salt and stir to ensure the sauce is well combined. Reduce the pan to low to medium heat, and leave to simmer for forty minutes

  6. Take it off the heat and throw in your fresh basil

  7. Put toasted slices in the oven for 5 minutes to finish

  8. Serve with your favourite pasta and top with parmesan cheese