Bolognese Sauce

This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagne as well. This is not a true bolognese, but quite a variation - but very tasty nevetheless! I tend to prepare huge amounts and freeze the stuff in individual portions. I have carefully measured the ingredients and played around with different amounts and found the amounts below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, double the amount of Chili Paste. Also, if you like more garlic in your spag bol, feed free to modify the amount.

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Ingredients for 4

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Show US units

1 kgchopped tomatoes (1100 grams)
350 gramsbeef mince
2 onionsonion (medium size, 160g each) (350 grams)
60 gramstomato concentrate
2 1/2 teaspoonshoney (12 grams)
2 3/4 clovesfresh garlic (medium size, 3g each) (8 grams)
3/4 teaspoonshot chili paste (4 grams)
3/4 teaspoonssalt (4 grams)
3/4 teaspoonspaprika (2.5 grams)
2 teaspoonsdried oregano (2 grams)
3/4 teaspoonsground black pepper (1.5 grams)
80 mlsred wine
80 mlsolive oil
2 splashesworcester sauce (4 grams)
Salt content: 0.2% (by weight, not counting salt in other ingredients)


Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.

Step-by-Step Instructions

Recipe PhotoOur ingredients.
Recipe PhotoTake the top and bottom off the onions.
Recipe PhotoPeel them
Recipe PhotoCut them into chunky slices
Recipe PhotoHalve the slices ...
Recipe Photo... and cut them into strips
Recipe PhotoIf your garlic has any green bits inside, take them out - prevents bad breath and indigestion.
Recipe PhotoPut the olive oil into a sizeable saucepan.
Recipe PhotoNow add the chopped onions.
Recipe PhotoThese are the dried spices to be added later.
Recipe PhotoWhen the onions have changed colour, add the mince
Recipe PhotoA nice splash of Worcester Sauce won't hurt.
Recipe PhotoFry the mince and the onions until the mince is nice and crumbly - we want to get rid of most of the excess moisture.
Recipe PhotoNow add the glass of red wine.
Recipe PhotoThese are the dried spices (salt, pepper, paprika, oregano).
Recipe PhotoAdd the tinned chopped tomatoes.
Recipe PhotoPress the garlic cloves into the sauce.
Recipe PhotoAdd the chilli paste ...
Recipe Photo... the honey ...
Recipe Photo... and the tomato concentrate.
Recipe PhotoLet it simmer on low heat for a minimum of 45 minutes - stirring occasionally so it won't burn. This is to reduce the sauce so it will be nice and thick and blend together. I normally simmer the sauce for two hours.
Recipe PhotoAh! You won't want to stop tasting ...