Big-batch Bolognese

Big-batch Bolognese

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(27 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

Easy

Serves 12
Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal295
  • fat12g
  • saturates4g
  • carbs13g
  • sugars11g
  • fibre4g
  • protein34g
  • salt0.87g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 smoked bacon rashers, chopped
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 8 garlic cloves, crushed
  • 2 tbsp dried mixed herbs
  • 2 bay leaves
  • 500g mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1½ kg lean minced beef (or use half beef, half pork mince)
  • 6 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 tbsp tomato purée
  • large glass red wine (optional)
  • 4 tbsp red wine vinegar
  • 1 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

  2. Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and Parmesan.

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Comments (24)

hopingtochef's picture
5

We all loved this - even my 5 year old ate it all and she doesn't generally like food with vegetables in! Will definitely be making again.

gaubelau's picture
2

Easy recipe but the taste is just OK. Good but not great.

bethocallaghan's picture
3

Tried the morrocan mince - I thought it was nice - probably better suited for a morrocan style shepherds pie...

bradley1984's picture
5

Perfect for those winter nights when you have lots of people round, comfortably did 10 greedy people!

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