bolognese sauce

30 minutes


  • Olive oil, 3 table spoons
  • Beef (minced), 700 grams
  • Tomato puree, 3 table spoons
  • Salt and pepper, 2 tea spoons
  • Parsley (chopped), 5 table spoons
  • 2 Carrots-large (paysenne)
  • Beef Stock or Meat Stock, 250 milliliters
  • Red wine, 180 milliliters
  • 1 Onions (chopped)



Heat some oil in a pan over heat.

Add the beef ,onion on a pan and let it fry for a few min, stirring well till it is tender.

Add the carrots until soft , add the puree red wine, salt and pepper and fry it all up.

Lastly check that the mixture tastes as you continue to stir.

Add the Wine and parsley.

Remove the sauce from the heat and transfer it in to a sauce boat.


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