Bacon Bolognese Sauce
Member recipe

Bacon Bolognese Sauce

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Serves 6

Veggie-loaded bolognese sauce with a hint of bacon. Perfect in lasagne.

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  • 500g Extra Lean Mince
  • 4-5 rashers of back bacon, with all fat removed, cut into approx 2-3cm chunks
  • 3 sticks celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 red onion, finely chopped
  • 1 red pepper, centre and seeds removed, finely chopped
  • 1 courgette, finely chopped
  • 100g button mushrooms, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 tin chopped tomatoes
  • 100g cherry tomatoes, halved
  • 1 cup red wine
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon chilli flakes
  • 1 teaspoon smoked paprika
  • 2 Rich Beef stock pot
  • Salt and pepper


    1. Heat a small amount of olive oil on a medium heat in a large pan. Add the bacon and onion. As the meat starts to cook, add the carrots, courgette, celery, and pepper
    2. After 2-3 minutes, add the mince, mushrooms and garlic. Season well with salt and pepper. Cook until meat is browned.
    3. Add a glass of red wine, and allow a few minutes for the wine to reduce slightly
    4. Add the chopped tomatoes and halved cherry tomatoes. Add thyme, oregano, nutmeg, chilli flakes, paprika and stock pot
    5. Stir well, then drop the heat to low, cover and leave for 2 hours, stirring occasionally.
    6. After 2 hours, uncover, increase the heat to medium, and allow some of the excess liquid to reduce for 5-10 minutes.
    7. Use as part of your bolognese-based recipe immediately, or allow to cool before splitting into portions and chilling/freezing.
    8. Can be stored for up to 4 days in the fridge, or 3 months in the freezer.

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