This is classic Italian from a well known Italian restaurant that a friend of mine worked at. We have made it many, many times and is Matt’s favorite. It may seem unconventional but believe me it’s worth it.
What you need
2 tablespoons butter
2 tablespoons olive oil
1 smallish onion grated (do it it’s worth it)
1 carrot finely grated
1 stalk celery finely grated
500-600g lean beef mince
250ml white wine
250ml milk
Pinch nutmeg
1 tin chopped peeled tomatoes blended smooth
The process
In a heavy pan on a medium heat add the butter and oil, then add the onion, carrot, and celery and cook until they are soft. You dont want them to brown.
Add the mince and break it up with a wooden spoon, add salt and pepper to taste.
Cook for a few minutes, stirring constantly until the meat has lost it’s red color.
Add the wine and simmer for around 5 minutes, then the milk and nutmeg and stir.
Add the tomatoes, mix well and bring to the boil. Reduce the heat and simmer on very low, stirring occasionally until the sauce has reached the right consistency.
Depending on the amount of liquid in the tomatoes this can be anything from 30-90 minutes.
Serve with spaghetti or any thin pasta.
If you love pasta try these pasta recipes.
Hi Graham,
I just want to tell you,I made your bolognese sauce, I dont know how yours tasted but mine tasted excelent, and I dont normally eat spaghetti bolognese. Another good recipe from your site.
Thanks for letting us know Peter, I love this bolognese recipe and use it quite often. Happy days G
Hi Graham
Me again:)
Can I use this sauce with a lasagna? Or would I need to thicken it?
Thanks, Lana
Hi again, you can use it for lasagna and if you find it is a bit thin just pop it in a pan on a medium low heat to simmer for a few minutes to evaporate some of the liquid but you should be able to use it as it is. Happy days G
Hi Graham
Having recently moved in with my boyfriend he is still waiting for me to amaze him with my culinary skills, which will never happen as I am completely inept when it comes to the kitchen. But thanks to your site and the simple receipes you’ve shared, even a complete novice like myself can without a doubt create something edible. I will definately be trying out your bolognese sauce as being Italian myself, I’m curious to taste the “secret” ingredient that is the milk.
Will keep you posted on the outcome.
Regards,
Dawn
Hi there Dawn, hope it meets mamas expectations and so glad you found us, the real secret is to have fun in the kitchen, so put on a little music, pour a glass of wine and send it. Cheers for now G
Love the recipe – what would be a good substitute for wine though as I need to cater for people sensitive to alcohol?
Hi Alex, Verjuice is the best non alcoholic wine supplement, available from Woolworths and most Deli’s these days. Cheers G
I am so impressed with your site. I love to cook and am always looking for interesting ideas to challenge me in the kitchen! Thanks and well done.
So glad you found us, have fun G
Hi Graham
I just wanted to let you know that your recipe was easy to make and delicous. I printed a few for my husbands 40th and everybody was impressed with the cooking.
Thanks
Michelle
Thats fantastic Michelle, so glad you are enjoying the site and thanks so much for taking the time to let me know. Cheers for now G
My family love bolognese sauce. Cant wait to try this for them. Never heard of adding mild though?
This is the real thing Penny, coaxed out of a genuine Italian chef. Enjoy it G
Glad you are enjoying! I love creamed spinach as well but havnt made it in a long time. I’ll post in the next week or so to give me time to retry it. Cheers for now. G
I tried this recipe out last nite it was devine yummies… i think its going to taste even better today! Thanks for all the great recipes Graham.
PS: I love cream spinach but i have never tried to make it myself. Do you perhaps have a recipe for me??
Tx again,
Bianca