Spag bolo sauce

Spag bolo sauce

At Home with Ben
Mark Roper

Bolognese is a recipe that you must have in your repertoire. It’s a ‘please all people’ type of dish. Even Herb, my oldest boy and fussiest eater, loves it.

If you like, you can add extra grated vegetables to the mix so you know your family is eating healthy food. It’s also awesome on top of a pizza! I like to make this sauce in big batches so I can freeze it and have emergency meals ready to go.


Quantity Ingredient
1kg beef mince
freshly ground black pepper
2 1/2 tablespoons olive oil
1 large carrot, finely diced
2 sticks celery, finely diced
1 large onion, finely diced
3 garlic cloves, finely diced
1 glass red wine
3 x 400g diced tomatoes
spring rosemary


  1. Take the mince out of the fridge an hour prior to cooking, to take the chill off it; this will help you sear it.
  2. Break up the mince by hand and season with salt and pepper. Cover and put aside.
  3. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the diced carrot, celery, onion and garlic and cook gently for about 10 minutes, or until soft and translucent. You will need to keep an eye on it and stir regularly as you don’t want the vegetables to burn or colour too deeply
  4. Push the vegetables to one side of the pan and add the minced beef. Cook for 3–4 minutes, allowing the meat to seal, before combining with the vegetables. Sauté for another 3–4 minutes, then give the mix another stir. You want the meat to be thoroughly sealed and incorporated with the vegetables.
  5. Add the wine and reduce until the liquid has almost evaporated. Add the tomatoes and rosemary. Bring to the boil, then turn down to a simmer. Cook for about 1½ hours, or until the sauce is thick and rich.
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