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Updated: Oct 18, 2020


Without question, my Mum makes the best Bolognese sauce and both my boys agree. I think the secret is not to rush it and really caramelised the onions, which adds a lovely sweet depth of flavour. She uses lots of garlic and a gutsy glass of red for a real richness. I cooked this batch on the hob on a very low setting for 2-3 hours, but sometimes I leave it in the simmering oven in my AGA for 4-5 hours (130 degrees in a conventional oven) both ways are delicious.


serves 4⠀⠀⠀⠀⠀⠀⠀⠀



400g lean mince beef⠀⠀

300g chestnut mushrooms chopped ⠀⠀

3 red onions finely chopped ⠀⠀

5 cloves crushed garlic ⠀⠀

1 tin tomatoes or passata

1 glass red wine ⠀

1 tablespoons balsamic vinegar

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 2-3 hours. ⠀⠀

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

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