Homemade Bolognese

by Eddie McDonald

Everyone has their own version of this classic recipe – now try ours! It’s deliberately simple to ensure the full, rich flavour of the minced steak shines through. With a hint of wintery warmth added through aromatic bay and clove spice, this Bolognese will turn a panful of store-cupboard spaghetti into an utterly delicious meal. Go on – bring a touch of Mediterranean sunshine to a dark, January night!


  • 440g Minced Steak
  • 1 carrot (finely diced), chopped
  • 1 stalk of celery (finely diced)
  • 1 onion, chopped
  • 1 clove garlic
  • 1 tbsp tomato purée
  • 150ml wine or beef stock
  • 1 400g tin (chopped) tomatoes
  • 1 bay leaf
  • 1 clove
  • salt and pepper to season
  • Homemade Bolognese


    • Heat 1 tbsp oil in a large pot. Add 440g Minced Steak and sear it for 5-6 minutes
    • Add 1 carrot (finely diced), 1 stalk celery (finely diced), 1 onion (chopped), 1 garlic clove (chopped) and 1 tbsp tomato purée then braise for a further five minutes, stirring continuously
    • Deglaze with 150ml wine or beef stock and add 1 tin (chopped) tomatoes, 1 bay leaf and 1 clove
    • Bring to the boil then reduce the heat and simmer the sauce for 20-30 minutes until nearly all the liquid has evaporated
    • Season to taste with salt and pepper
    • Serve with spaghetti, tagliatelle or pappardelle, sprinkling with chopped parsley and freshly grated parmesan

    Streaky BaconCHEF'S TIP
    For an extra tasty twist, add 3-4 rashers of chopped dry-cured Smoked Streaky Bacon to the pot at the same time as you do the mince.

    This twist will in fact bring your finished Bolognese closer to the original Italian recipe from Bologna, where pancetta was traditionally included with the beef.

    GOT THE CUT? Buy Minced Steak here

    Purchase your ingredients...

    • Minced Steak, 440g

      Bring your recipes to life by using the best 100% beef steak mince, made from our traditionally matured steak offcuts.
      2-3 SERVINGS

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