Lauren Bamford

There are countless recipes around for a good bolognese sauce; this particular one is simple and delicious. There have been a few chefs along the way that have tried to tweak or ‘improve’ our bolognese, but you can’t get much past Alimentari customers. This makes for a hearty, comforting lunch and is a staple on our take-home meals menu.


Quantity Ingredient
25g dried porcini mushrooms
50ml olive oil
100g onion, finely diced
100g carrots, finely diced
100g celery, finely diced
2-3 garlic cloves, crushed
150g pancetta or prosciutto (or a mix of both), diced
500g minced beef
200ml red wine
1 x 400g tin whole tomatoes
1 quantity see method for ingredients
or 1 quantity see method for ingredients, to serve (optional)


  1. Place the mushrooms in a small bowl and cover with lukewarm water. Leave to soak for 30 minutes.
  2. Heat the oil in a wide, heavy-based frying pan over medium heat. Sauté the onion, carrot, celery and garlic for about 5 minutes until soft and the onions are translucent. Add the pancetta or prosciutto and cook for another 2 minutes. Drain the mushrooms, discarding the water, then add to the frying pan and cook for 2 minutes.
  3. Add the beef mince and cook, stirring and breaking up clumps with a wooden spoon, for 5–7 minutes or until the liquid has evaporated and the meat is browned.
  4. Stir in the wine and simmer for about 3 minutes, until the liquid has reduced by about three-quarters. Add the tomatoes, crushing them with your hands as you add them to the pan. Bring to the boil then reduce the heat to low. Cover and simmer for 1½ hours.
  5. Season to taste. If desired, serve over gnocchi or fresh pasta.
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