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Easy Peasy Bolognese Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my own version of the classic Spag Bol sauce!! It is very easy to prepare and takes 40 mins to cook!! You can use beef stock instead of the cube!! This is my quick and easy cheat's version!!

This is my own version of the classic Spag Bol sauce!! It is very easy to prepare and takes 40 mins to cook!! You can use beef stock instead of the cube!! This is my quick and easy cheat's version!!

Ingredients

Serves: 4

Metric Cups
  • 500 grams minced beef
  • 1 large onion (chopped)
  • 1 can chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 clove garlic (crushed)
  • 2 teaspoons mixed herbs
  • 1 teaspoon sugar
  • 1 beef stock
  • 175 millilitres red wine or white wine
  • pepper
  • 1 tablespoon olive oil
  • 17⅔ ounces ground beef
  • 1 large onion (chopped)
  • 1 can diced tomatoes
  • 1 tablespoon tomato puree
  • 1 clove garlic (crushed)
  • 2 teaspoons mixed herbs
  • 1 teaspoon sugar
  • 1 beef broth
  • 6 fluid ounces red wine or white wine
  • pepper
  • 1 tablespoon olive oil

Method

Easy Peasy Bolognese Sauce is a community recipe submitted by ed209 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat olive oil in a heavy pan (medium heat).
  • Add the onions, and fry until translucent.
  • Add the mince and brown.
  • Add the crushed garlic clove, stir and fry for 1 min.
  • Add the beef stock cube, mixed herbs, tinned toms, tom puree, and 1/2 pint water, and bring to the boil.
  • Reduce heat and simmer for 20 mins ENJOY !!!!!!!!!!!!!!!!!!!!! :)
  • Serve with freshly cooked Spaghetti or Pasta shapes of your choice!! I like to use this sauce in Lasagne and replace the Beef with Lamb for use in my homemade Moussaka!!
  • Heat olive oil in a heavy pan (medium heat).
  • Add the onions, and fry until translucent.
  • Add the mince and brown.
  • Add the crushed garlic clove, stir and fry for 1 min.
  • Add the beef broth cube, mixed herbs, tinned toms, tom puree, and 1/2 pint water, and bring to the boil.
  • Reduce heat and simmer for 20 mins ENJOY !!!!!!!!!!!!!!!!!!!!! :)
  • Serve with freshly cooked Spaghetti or Pasta shapes of your choice!! I like to use this sauce in Lasagne and replace the Beef with Lamb for use in my homemade Moussaka!!
  • Tell us what you think

    What 14 Others have said

    • I made this with no water, a slug of red wine, was generous with the garlic and herbs and also added a few mushrooms and a grated carrot (I like to pack the veg in for the kids!) it was quick, easy and a hit for a lazy Sunday dinner.

      Posted by Charlee1003 on 13th August 2017
    • I've just made this leaving out the sugar n wine substituted mixed herbs for Italian and used less water and it's turned out tasting better than shop bought stuff and in long term will work out cheaper to make.

      Posted by Angie198328 on 6th July 2017
    • The 1/2 water I isn't in the ingredients so I'm guessing the uploader of the recipe has made an error ?

      Posted by Jenem on 6th May 2017
    • If you follow this 100% but, simmer for 3hours rather than 30mins it's still ridiculously watery. People might say it's because I don't drain spaghetti properly but it isn't. If I use a jar of Bolognese, it's fine. It's only recently this website has decided to bother mentioning Nigella hasn't tested this..

      Reading other comments, I'd agree 100% to ignore the added water. Trust me.

      Posted by Jon6886 on 22nd June 2016
    • My advice is leave the water out completely; you don't need it. I also use a veg stock cube and a dash of Worcestershire sauce. I like garlic so tend to use 2-3 cloves depending on the size. Simmer for as long as you can so the sauce reduces and the flavours get a chance to build.

      Posted by Smossy on 6th June 2016
    • The sugar was left out of the method too. I just added it when I added the tomatoes etc.

      Posted by Snowberry on 30th September 2015
    • I really liked this recipe but found the sauce a bit runny. Adding a desert spoon of plain flour after browning the mince greatly improved the consistency. Also don't add any water. I just added the wine at that stage. Its easy and full of flavour and freezes well when portioned up.

      Posted by kiw1969 on 5th August 2015
    • The wine is definately for the chef, recipe is short sweet and easy to make but tastes great. My personal tip is forget the water and beef stock, instead 2 tins of chopped tomatoes and break an Oxo cube into the mix when you add the garlic, chopped tomatoes etc. great recipe thank you

      Posted by Jamieb5191 on 8th July 2015
    • Don't bother with the water and/or wine, but instead use 1.5 tins of chopped tomatoes and it's perfect :)

      Posted by Arthurj on 3rd June 2015
    • Isn't the red or white wine for the cook rather than the sauce? ;-)

      Posted by d4ddyrox on 15th January 2015
    • This IS very easy and tastes great! However, the wine is not listed in the method. As I am T Total I just added an extra 150ml of veg stock.

      Posted by anniechorley on 3rd November 2014
    • Great recipe. I added half a tin of water and a 175ml glass of red wine. It needed thickening so I took it off the heat and stirred in 2 teaspoons of cornflour. Also added some Worcestershire Sauce. Turn out to be Best bolognaisse sauce ever. All done in one pot.

      Posted by MrBrian on 16th July 2014
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