Food Monday ~ Bolognese Sauce

The recipe today for Bolognese Sauce is tasty and versatile. I make it in batches and freeze it in single portions. That way I can pull one out for myself or more if I have unexpected guests. It can be served with pasta, used to make Lasagne or mixed with stuffing to fill sweet peppers.  Occasionally I have it on a Baked Potato.

Bolognese Sauce

Serves 6
2ozs Streaky Bacon (chopped)
1 lb Minced Beef
1 grated Carrot
2ozs Onion (chopped)
2tablespoons Olive Oil
2ozs Butter or Margarine
1 clove Garlic
3tablespoons Tomato Puree
¼ pint Red Wine
1tablespoon Flour
¼ pint Stock
1teaspoon Italian Seasoning
Salt & Black Pepper

Heat the butter & olive oil in a pan. Fry the onion, garlic and bacon. Add the beef & toss until brown. Add grated carrot & tomato puree. Blend the flour with the wine, stock & salt & pepper& Italian seasoning. Pour on to meat in pan & bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours. Correct seasoning.



Serves 6 190°C

Quantity of Bolognese sauce, see above.

Non-cook Pasta sheets sufficient to cover dish with two layers.

Bacon flavoured Crisps crushed

Cheese Sauce
2x50z cartons plain Yoghurt
pinch dry Mustard
6ozs Double Gloucester grated
Black Pepper
Few drops Worcester sauce

Combine ingredients for cheese sauce. Place a layer of pasta sheets in bottom of ovenproof dish. Cover with a layer of Bolognese sauce, then a layer of cheese sauce. Repeat with a layer of pasta sheets, followed with a layer of Bolognese sauce and a layer of cheese sauce. Sprinkle with crushed crisps. Bake in a preheated oven for 35 minutes. Serve with Garlic Bread and Salad.


Stuffed Sweet Peppers


Mix the Bolognese Sauce with stuffing and use to fill halved de-seeded sweet peppers. Bake in a preheated oven for 25-30 minutes. Serve with Salad.


17 thoughts on “Food Monday ~ Bolognese Sauce

  1. Mmmm…..mmmm….mmmm!

    Three for the price of one this week – aren’t we lucky! 😀

    I made a huge pot of Bolognese sauce at the weekend so now all I need is the crisps, Gloucester cheese, natural yoghurt and a few sweet peppers for what looks like scrumptious meals ahead this week.

    Thanks! GM

  2. Huh! Since going on the statins I’ve put on five pounds(2.27kilos) so cannot contemplate this….Interesting sauce…must try making it with gorgonzola for spagheti…oh no! I’ve fallen into your trap!!

  3. Steph ~ only variations for using the one sauce.

    Magpie ~ Statins didn’t make me put on weight, they just nearly killed me! They are now on the ‘No must have’ list with Penicillin.

  4. Chris

    I use smoked streaky. Now I fancy some myself tonight… have to go out… I need to go buy a kettle as mine went on strike before breakfast, and No it is not the fuse!

  5. Now Paddy! You could start to learn your cooking with this one… Remember the old Napolina adverts on TV, you would have it well perfected by the time the patio is finished! 😆

  6. Mum, I was about to ask you just what you do with kettles as you seem to go through them fairly regularly, but then I remembered just how much you use your kettle versus how little I use mine…. That last one didn’t have a bad run at all…!

  7. Elly, I didn’t get out to buy one. Zapping the water for now or making coffee in the coffee maker. I’ll go tomorrow.

  8. This is absolutely hilarious given that whilst plonking around on the blogosphere last night, I did the un ‘do-able’, neglected my dinner preparations and burned a kilo of bolognaise sauce . . much to the disappointment of the punters who until the kitchen filled with acrid smoke were enjoying the smell – I seriously burned it, as in soak overnight and scrape with a paint scraper burned, to the point where even the dog can’t eat it – we resorted to home delivered Chinese! I’ll be careful not to burn this one! Must try your cheese sauce, it takes too long to make Bechamel.

  9. Baino the sauce is very quick and tasty. I can’t have milky sauces yet I manage one layer of this one.

  10. Aw Man! I just made my version on Friday, and ate in on Saturday and Sunday…and today. I’m goning to try yours next time I make it. Just a note although Bolognese sauce is the correct name here it’s called Spagetti sauce

  11. Kettles!
    Have you noticed how noisy the modern ones with a flat bottom are compared with the old fahioned curly elements?

  12. Magpie they sure are noisy. That reminds me I must go replace mine, I never got there yesterday.

  13. The sauce sounds yummy; Hubby is a vegetarian, so I guess you’ll have to invite me over someday when you’re making it — just the girls y’know! How many miles is it from Utah USA to where you are anyway?

  14. Alice, I am not sure of the milage, but I’ll give you plenty of notice of the girlie dinner!

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