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Bolognese Sauce Recipe       HT  MC  Italian  60mins

Serves 4      Hot  Beef   Pork  Offal  Vegetables Alcohol    Main Course    Italy  Europe  Eggless




2 Onions, chopped

1 Carrot, grated

1 stick Celery, finely chopped

2 Bacon Rashers

100g/4oz Chicken Livers, finely chopped

25g/1oz Butter

2 tbsp Olive Oil

450g/1lb Minced Beef

2 teasp Plain Flour

150ml/5fl.oz. Strong Beef Stock

90ml/3fl.oz. Dry White or Red Wine

1 x 400g/14oz tin Chopped Tomatoes

2 tbsp Tomato Puree

Salt and Black Pepper

Grated Nutmeg




1. Heat the butter in a large pan, add the vegetables and bacon and fry until lightly browned. Add the meat and chicken livers and continue to fry over a high heat until browned.


2. Sprinkle over the flour and cook for 1 minute, turning all the time. Gradually add the stock, little by little, together with the wine and bring to the boil stirring.


3. Add the remaining ingredients and simmer, uncovered for at least 45 minutes until the sauce is reduced and thickened.


Serve hot over pasta. Can also be used to make baked Lasagne so it's worth making double the amount and freezing.


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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