Bolognaise sauce


Bolognaise sauce

Bolognese sauce

The Bolognese sauce is from Bologna, Italy. Although she is now often eaten as a sauce on spaghetti, it was originally used previously for garnishing lasagne, tagliatelle or polenta. 

The recipe can vary: different kinds of meat (I prefer the minced pork and veal), adding milk or cream, etc... 

The sauce is super easy to make and you can suddenly produce a large amount and freeze in portions.

Course Main Course, Sauce
Cuisine Italy, Pasta
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 portions
Calories 132 kcal


  • 250 g minced meat
  • 800 g peeled tomatoes
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 0.5 tbps basil oregano and rosemary
  • 0.5 tbsp oregano
  • 0.5 tbsp rosemary
  • Cayenne pepper optional
  • 1 tsp sodium bicarbonate or vinegar or sugar
  • 2 tbsp olive oil
  • salt & pepper
  • grated Parmesan or Gruyere cheese


  1. heat the olive oil in a pan
  2. add the minced meat

  3. when the meat has browned, add the onion

  4. simmer for a few minutes with the lid closed

  5. add the peeled tomatoes

  6. season with salt, pepper and Cayenne pepper

  7. add basil, oregano and rosemary

  8. add garlic

  9. add 2 beef stock cubes

  10. add 1 tsp sodium bicarbonate, a dash of vinegar or a lump of sugar to lower the acidity of the tomatoes

  11. simmer 1 h

  12. regularly check whether there is enough cooking liquid and, if necessary, add water
  13. if, at the end of the cooking time the Bolognese sauce is too runny, cook a few minutes without the lid

Recipe Notes

Serve with grated Parmesan or Gruyere cheese.