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How I make my Bolognese Sauce

Healthy bolognese sauce

Today I had the pleasure of being interviewed by my gorgeous friend Lisa Corduff for her 21 Day Wholefood Challenge.  We talked about my famous bolognese sauce!

It was such great fun! We chatted for ages about why we eat the way we eat, our favourite quick and simple meals and of course, how my Italian family has influenced my cooking.

So…in case anyone was interested…you can watch it here.

And here is how I make my Bolognese sauce!

Mamacino’s Bolognese Sauce

Healthy bolognese sauce

I always try to use as many organic ingredients as I can when making my spaghetti sauce.

Serves about 4 – with some sauce leftover.

500g organic beef or pork mince

1 onion, diced

2 cloves of garlic, chopped

2 sticks of celery, chopped

1 sweet potato, grated

2 carrot, grated

2 zucchini, grated

A big handful of mushrooms, sliced

1 big handful of chopped fresh or 1 tin of chopped tomatoes

2 cups of home made beef or chicken stock/broth

1 bottle of tomato passata

Fresh or dried herbs – any and as many as you like – rosemary, thyme, sage, bay leaf, oregano…save the parsley and basil and stir through just before you serve

Zest of 1 lemon

Dash of balsamic vinegar

Sea salt and freshly ground pepper

375g Gluten Free Pasta OR  1 – 2 cups of brown rice to serve OR serve on roasted sweet potatoes.

1. Add some olive oil to your big fry pan over medium heat and add the mince.  Once browned, drain it in the colander to get rid of any unwanted fat.  Wipe out your fry pan with paper towel.

2. Add some more olive oil, then your herbs and zest and cook for a couple of minutes, then add all your grated veggies (I grate mine in the food processor – heaps quicker).

3. Put the meat back in with the veggies and mix to combine.  Then add your tomatoes, passata, stock and about half the passata bottle of water and stir well.

4. Bring to the boil and then reduce heat and simmer uncovered for AT LEAST one hour but the longer the better (I cook mine for three or four hours, topping up with water if it begins to dry out)…the house will smell fantastic…all the neighbours will be jealous and think you must be an awesome cook!

5.  Cook the pasta or rice as per the directions and drain into a colander.  Season your sauce to taste, add the final flourish of balsamic vinegar, parsley and basil and serve on top of your pasta or rice with some green salad and perhaps a cheeky glass of red wine!

Mamma mia…questo e delizioso!

But wait…there’s more… How to serve Bolognese Sauce

Why just stick to pasta?  Here are some more ideas for any leftovers of this delicious sauce…

* Reheat any leftover sauce in a pot and add one can of drained and rinsed beans of your choice and a pinch of dried chilli flakes.  Top with natural yogurt or sour cream and a handful of chopped coriander and you have an awesome Chilli Con Carne.

* Use leftovers for best ever tacos or nachos.

*Spoon leftovers in to individual ramekins and top with mashed sweet potato and a sprinkle of tasty cheese.  Bake in the oven until hot, brown and bubbling for mini Shepherd’s Pies.

* Spoon leftovers on to baked potatoes and top with all your favorite toppings…herbs, yogurt, sour cream, cheese, capsicum, corn…the list is endless!

If you are going to the trouble of cooking…make a double batch and freeze some!  You’ll have Monday night dinners done for the rest of the school term!

Happy Eating!

Mamacino x

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15 thoughts on “How I make my Bolognese Sauce

  1. Sounds so good Kristin! Can’t wait to try it!

  2. I am literally about to make a bolognese sauce and will be giving your recipe a go!

    1. Well, it’s hardly a recipe really…it’s a ‘throw in whatever you got” kind a thing – the trick is to cook it for a long, long time x

  3. Cooking it slow is definitely the go. We love ours on top of socca and the red wine is a must (for mummy anyway) x

    1. It certainly is…pretty awful when you still have that ‘mincey’ taste going on 😉

  4. Yum! The addition of lemon zest makes this taste really fresh. Thank you!

  5. I really thought my own Bolognese was delicious, Kristin, but I’ve made this twice now and love it. Thanks! I cannot get over the ratio of vegies to meat

    1. I’m so glad you love it Sarah – yes, the addition of the veggies makes it delicious but also stretch into quite a few more serves!

  6. Thank you Kristen. Sounds delicious! Can’t wait to try it. Thanks again for sharing.

  7. It sounds brilliant. I will try it next week when I do my batch cooking for the freezer. Which is now urgently needed, as we came home from a long weekend away on Monday to find the tall freezer had defrosted. A bottle of fizzy water, which had been put in there and forgotton about,(dont ask!!) had exploded and opened the door slightly and my freezer had defrosted entirely. All the meals, including a big batch cook I had done last week, all the veggies we have grown over the summer from our allotment had gone to mush. The freezer was full to the brim. So now I am collecting food to start all over again. I will let you know how it comes out.

    1. Oh no! What a bummer! I hope you like the bolognese and it fills a gap in the freezer!

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  11. […] So easy to pack full of nourishment, the good old bolognese sauce is a favourite in my whole food kitchen. You can find out how I make my bolognese sauce here. […]

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