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Bolognese sauce

Bolognese sauce

Total Time
1 hr 15 min
15 min
1 hr
A little pancetta adds a lovely smokiness to this Italian Bolognese. For a lighter dish, serve over vegetable spaghetti instead of the usual pasta (contains gluten). Zucchini spaghetti and carrot spaghetti are available from the fresh produce department in supermarkets and partner perfectly with this richly flavoured sauce.



60 g, chopped


2 stick(s), sticks, finely chopped


1 medium, finely chopped

Red onion

1 medium, finely chopped


2 clove(s), crushed

Dried rosemary

2 tsp, leaves

Tomato paste

¼ cup(s), (60g)

Lean beef mince, raw

500 g

Skim milk

1 cup(s), (250ml)

Canned diced tomatoes

1 400g can, (1 x 400g can)

Fresh basil

2 tbs, leaves, chopped

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Grated parmesan cheese

¼ cup(s), (20g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large, deep pot or saucepan with oil and heat over mediumhigh heat. Cook pancetta, stirring, for 1-2 minutes or until just crisp. Add celery, carrot, onion, garlic and rosemary and cook, stirring often, for 4-5 minutes, until vegetables are softened slightly. Stir in tomato paste until well combined.
  2. Add mince and cook, using a wooden spoon to break up lumps, for 5-8 minutes or until evenly browned. Stir in milk, reduce heat and bring to a simmer, stirring occasionally, for about 12 minutes or until milk has evaporated.
  3. Stir in tomatoes, basil and stock and season with salt and pepper. Simmer uncovered for 20-25 minutes, stirring occasionally, until thick. Stir in parmesan.


TIP: If you have any leftover sauce, stash it in the freezer, where it will keep for up to 3 months.