Ragu alla bolognese | Bolognese sauce

This classic meat sauce is easy and packed full flavour, a true family favourite.


serves 8


3 shallots

3 cloves of garlic

5 carrots

5 stacks of celery

665 grams of ground beef

4 tablespoons of olive oil

1 knorr chicken stock cup

black pepper


1 small can of tomato puree

2×400 grams tin of pomodori pelati

splash of white wine


  1. Peel and finely chop the onions garlic, carrots and celery.
  2. Put a large pot on medium-high heat and add 2 tablespoons of olive oil.
  3. Add the carrots and celery and cook for 10 minutes or until softened and slightly golden, stirring occasionally.
  4. Add the splash of white wine.
  5. Turn up the heat and stir in the ground beef, cook until browned, stirring and breaking it up with a spoon as you go.
  6. Add the tomatoes, tomato puree and chicken stock.
  7. Add in some water, cover with lid and let it simmer for 30- 40 minutes.
  8. Remove the lid and continue cooking for 10-15 minutes or until thickened and reduced.
  9. Season to taste with some black pepper and salt.
  10. Eat right away with some pasta or leave it to cool and store in the fridge 3-4 days or freeze.


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