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I have a busy week head so have decided to make a huge batch of Bolognese to keep us going for the next few days. I’ll make a bechamel sauce tomorrow and turn part of it into lasagne to give us a bit of variety. Sometimes I add fried aubergine to the layers which is lovely. Bolognese freezes very well so if there is any left then that’s what I’ll do. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serves 4



400g lean mince beef⠀⠀

300g chestnut mushrooms chopped ⠀⠀

3 red onions finely chopped ⠀⠀

5 cloves crushed garlic ⠀⠀

1 tin tomatoes ⠀⠀

1 glass red wine ⠀

2 tablespoons balsamic vinegar (I love Belazu’s)⠀⠀

1 tablespoon tomato purée ⠀⠀

Optional ⠀⠀

1 carrot grated ⠀⠀

2 stalks celery finely chopped⠀⠀


Sauté the onions in olive oil, slowly on a low heat for approximately 30 minutes until caramelised, but not burnt. This is worth doing as really adds flavour to the finished sauce.⠀⠀


Add the garlic for 2 minutes. Now add the beef, season and turn the heat up slightly. Break up the meat until brown and there are no lumps. Pour in the wine and balsamic and let the alcohol evaporate. Now add the mushrooms, carrot, celery, tomatoes and purée. Season and taste. Simmer on a low heat for 2 hours. ⠀⠀

If you think it’s too thin remove the lid to thicken.⠀⠀

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