mohamed shili This Billy’s Bolognese is a rich and hearty recipe, which is made with lean beef mince and sweet vegetables. It’s the perfect family dinner, a classic comfort food that’s ideal for batch cooking.
Billy’s Bolognese Ingredients
A simple, wholesome list for a classic family-favorite sauce.
- 2 onions
- 2 cloves of garlic
- 1 large carrot
- 1 stick of celery
- 1 courgette
- Olive oil
- 500g lean beef mince
- 2 x 400g tins of plum tomatoes
- 450g dried spaghetti
- Cheddar or Parmesan, to serve
- Black pepper
How To Make Billy’s Bolognese
A step-by-step guide to this slow-simmered, flavorful sauce.
- Sauté the Vegetables: Place a large casserole pan on a medium-low heat. Peel and finely chop (or coarsely grate) the onions, garlic, carrot, celery, and courgette. Add them to the pan with 1 tablespoon of olive oil and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are soft and sweet.
- Brown the Mince: Add the beef mince to the pan with the vegetables. Break it up with a wooden spoon, turn the heat up slightly, and cook for about 5 minutes, stirring regularly, until the meat is browned all over.
- Simmer the Sauce: Scrunch the tinned plum tomatoes into the pan through your clean hands. Half-fill each empty tin with water, swirl it around to rinse out the last bits of tomato, and pour the water into the pan. Mash everything together with your spoon, add a pinch of black pepper, and reduce the heat to low. Let the sauce simmer gently for 2 to 3 hours, until it has thickened and reduced.
- Cook Pasta and Serve: About 15 minutes before the sauce is ready, cook the spaghetti in a large pan of boiling salted water according to the package instructions. Drain the pasta well, divide it among bowls, and spoon the rich Bolognese sauce over the top. Serve with a generous grating of cheese.
Recipe Tips
For the richest, most flavorful Bolognese every time.
- How to get the richest flavor? The long, slow simmer is the most important step. Don’t rush it. Cooking the sauce for at least 2 hours allows the flavors of the meat and vegetables to deepen and meld, creating a truly rich and tender sauce.
- Can I add red wine? Yes! For an even deeper flavor, a splash of red wine is a classic addition. After the meat is browned, pour in about a cup of red wine, let it bubble and cook away completely before you add the tomatoes.
- How can I hide more vegetables for kids? This is the perfect recipe for sneaking in extra veggies. Finely grating the vegetables (carrot, courgette, celery, onion) helps them melt into the sauce, making them virtually undetectable to picky eaters. You could also add finely chopped mushrooms.
- Can I make this ahead of time? Definitely. Bolognese sauce is one of those magic dishes that tastes even better the next day. It’s the perfect recipe to make in a large batch for easy meals.
What To Serve With Billy’s Bolognese
Classic accompaniments for this iconic Italian sauce.
This hearty and versatile sauce is a family favorite. It is perfect served with:
- A generous grating of Parmesan or sharp Cheddar cheese
- Warm, crusty garlic bread for mopping up the sauce
- A simple green salad with a light vinaigrette
- Fresh basil leaves for garnish
How To Store Billy’s Bolognese
This sauce is perfect for stocking your fridge and freezer.
- Refrigerate: Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: This sauce freezes beautifully. Portion the cooled sauce into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Billy’s Bolognese Nutrition Facts
An estimated guide per serving (sauce only).
- Calories: 450 kcal
- Carbohydrates: 25 g
- Protein: 30 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of mince?
Yes, a 50/50 mix of beef and pork mince is very traditional and adds a wonderful richness. You could also use turkey or chicken mince for a leaner version, though you may need to add a little extra olive oil.
Can I cook this in a slow cooker?
Yes. Follow the steps to soften the vegetables and brown the meat on the stovetop first. This builds essential flavor. Then, transfer everything to your slow cooker, add the tomatoes and water, and cook on low for 6-8 hours.
Why does the recipe use tinned plum tomatoes?
Tinned plum tomatoes, especially high-quality varieties, are often preferred for long-simmered sauces. They break down beautifully over the long cooking time and typically have a sweeter, more intense tomato flavor than chopped tomatoes or many out-of-season fresh tomatoes.
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Billy’s Bolognese Recipe
Course: DinnerCuisine: Italian-InspiredDifficulty: Easy6
servings20
minutes2
15
minutes450
A rich, hearty, and easy-to-make Bolognese sauce, slow-simmered with lean beef and hidden vegetables for a deeply flavorful and family-friendly meal.
Ingredients
2 onions
2 cloves of garlic
1 large carrot
1 stick of celery
1 courgette
500g lean beef mince
2 x 400g tins of plum tomatoes
450g dried spaghetti
Grated cheese, to serve
Olive oil, black pepper
Directions
- Finely chop or grate the onions, garlic, carrot, celery, and courgette.
- In a large casserole pan, sauté the vegetables in olive oil over medium-low heat for 10-15 minutes until soft.
- Add the beef mince, break it up, and cook for 5 minutes until browned.
- Scrunch in the tinned tomatoes, then rinse the tins with water and add that to the pan. Season with pepper.
- Bring to a simmer, then reduce the heat to low and cook for 2 to 3 hours, until thick and rich.
- Cook the spaghetti according to package directions.
- Serve the hot pasta topped with the Bolognese sauce and a generous grating of cheese.
Notes
- The long, slow simmer is the most important step for developing a deep and complex flavor.
- Grating the vegetables helps them melt into the sauce, which is great for picky eaters.
- This sauce is perfect for making in a large batch and freezing for future meals.
- For a richer sauce, you can add a splash of red wine after browning the meat.