One of the dishes I fed my daughter constantly when she was little was spaghetti bolognese.

It was her favourite at home, whenever we travelled, whenever we went to a restaurant. I was totally fine with that; carbs, meat, vegetables (including my sneaky grated-in carrots or zucchini), and herbs. Healthier and more filling than, say, chicken nuggets and chips, which, to be honest, she didn’t like at the time … unless I made them. So making a pasta Bolognese sauce actually turned out to be easier for me too lol. Not to mention I could then freeze the leftovers in single, small batches for later.

I find it amusing that spaghetti bolognese doesn’t exist in Italy. An authentic Bolognese sauce is a slow-cooked ragu with vegetables and a mix of meats, and is used primarily for lasagne or with tagliatelle. (Thinner noodles, like spaghetti, are usually paired with lighter or creamy sauces.)

So, what I call Bolognese sauce is really just a Napoli tomato sauce with meat added. BUT, it can be more authentically “ragu-d” by cooking it long and slow and throwing in extra vegetables. If you can’t be bothered, well, take the shortcut, and it will still do the job!

“They dined on mince, and slices of quince
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon.”
-Edward Lear, “the Owl and the Pussycat”

Ingredients

500 g minced beef, or combination beef and pork for a milder sauce
2 x 400g tins peeled or cherry tomato (with shrinkflation the number of tomatos in tins has dwindled, so I compensate by using two tins but that makes it quite saucy, which I like for freezing purposes, but you can use just one tin)
½ cup white wine – or if you prefer, chicken stock. I don't mind the taste the wine brings to the dish and the alcohol steams off
1 onion, diced (or can use celery)
2 cloves garlic, crushed and minced
2 tbsp tomato paste
½ tbsp brown sugar
olive oil
herbs (dried and/or fresh – basil, oregano, parsley)
1 carrot grated (optional)
1 zucchini grated (optional)
salt, pepper

Instructions

In a little olive oil, fry onion till tender. Add optional vegetables if using and sautee until tender. Add garlic and fry till fragrant.
Add tins tomato including the juices.
Add wine (or stock), a sprinkling of dried herbs and sugar. Bring to boil, then lower heat and simmer for 5-10 minutes until the mixture is reduced.
Add meat, breaking it up well into the sauce.
Add tomato paste.
SHORTCUT – Simmer on a low heat for a minimum 15 minutes. MORE AUTHENTIC – Cover and simmer on a very low heat. It will taste better the longer you cook it, so anything up to an hour. If you feel at any point it's getting dry, you can add in a splash of wine/stock.
Season to taste. At this point, if it's not tomato-y enough for you, you can add in another tablespoon of tomato paste and cook for a further 5 minutes. Stir through fresh herbs.
Use with your favourite pasta (gluten free if required). The best pasta for a rich, meaty sauce is a tube shape like penne, or a thicker noodle like tagliatelle .. but you do you! Can also be served with potato mash.

Hello!

Quick Pasta Bolognese Sauce