This go-to, easy bolognese sauce from the Australian cooking magazine, Delicious is simply delicious and the recipe turns out perfect every time. I have adjusted the recipe for this bolognese sauce ever so slightly and added rosemary to the mix.. We find this recipe to make a lot for 2 people, and we will freeze the leftovers in batch sizes to suit us.

This easy bolognese sauce recipe halves nicely- I find you may need to increase the butter and tomato paste slightly, but by and large it is pretty much spot on if you want to only make half the recipe.

This rich sauce is healthy, and the celery and carrot add a bit of extra nutrition to the mix, along with the fresh herbs. Also, the “hidden” vegetables are a great way to sneak veg into children’s meals.

Don’t be put off by the list of ingredients and the amount of cooking time- most of the cooking time is spent in the oven! Try this easy Bolognese sauce and get a jump start on your meal prep by batch freezing.

Bon appetit.

Oven Baked Bolognese

Delicious Magazine

A fantastic bolognese recipe that finishes in the oven and can be stored in the freezer for up to 2 months

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Total Time 7

Course Main Course

Cuisine American, Australian, British, Continental

Servings 6 people

Equipment

Electronic digital scales
Large Saucepan [ovenproof] with lid OR flameproof casserole with lid
Wooden spoon
Blender or Hand Blender optional
Chef knife of Utility knife whatever you are comfortable with using for chopping vegetables
Hand Blender optional

Ingredients

30 gram unsalted butter [ 2 Tablespoons ]
2 Tablespoons Olive Oil
200 gram piece pancetta, finely chopped [ 7 ounces ] [Note 1 ]
1 large Onion, finely chopped approximately 160 g [ 5 1/2 ounces ]
2 Celery Stalks, finely chopped approximately 120 g [ 4 ounces ]
1 medium Carrot, finely chopped approximately 105 g [ 3 1/2 ounces ]
2 garlic Cloves, finely chopped I use fat cloves @ approximately 6g each
500 gram each beef and pork mince 500 gram = 1.1 pound
500 ml milk [2 cups ]
1/4 teaspoon freshly grated nutmeg a fresh product out of the jar is fine
3 Tablespoon tomato paste
200 ml dry red wine [ 3/4 cup]
800 gram canned chopped tomatoes [28 ounces] [ Note 2 ]
240 ml good quality beef stock [ 3/4 cup]
2 bay leaves
2 Tablespoon basil leaves, minced extra for garnish [optional]
2 teaspoon mixed herbs OR Herbs de Provence mixed with rosemary [Note 3]
2 teaspoon oregano leaves, chopped extra for garnish [optional]
salt and freshly ground pepper to taste
freshly grated parmesan cheese to serve

Instructions

Preheat the oven to 160c / 320F
Melt the butter and olive oil in a large flameproof casserole or oven proof saucepan over medium heat. Add the chopped pancetta [Note 1] and cook, stirring, for 3-4 minutes until it starts to crisp. Add the onion, celery, carrot and garlic and cook, stirring for 5 minutes or until softened. Add the beef and pork mince and cook for 8 - 10 minutes, breaking the meat up with a wooden spoon, until browned.
Add the milk and nutmeg and simmer over medium heat for 4-5 minutes until the milk evaporates. Add the tomato paste and stir for 2-3 minutes until combined, then add the wine allow to simmer for 10 minutes. Add the canned tomatoes, stock and herbs. Season with salt and pepper. Cover, then pop into the over with the lid on, for 2 hours or until thickened and reduced. Skim any fat from the surface. Serve with pasta and garnish with the freshly grated parmesan and any extra herbs.

Notes

Note 1. I use a bacon slab from the butcher [Slab bacon is a substantial cut of pork belly which is usually cured and may also be smoked available from the butcher ]

Note 2. for texture reasons, I whiz the tomatoes into a puree using a hand blender

Note 3. Add a teaspoon of finely minced rosemary to your mixed herbs- make sure to add this early in the process.

Keyword easy bolognese, beef and pork bolognese, oven baked bolognese,

Bolognese sauce