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bolognaise sauce

Bolognaise sauce

This is a recipe on how to 4make classic Italian Bolognaise/ Ragu sauce
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 600 kcal


  • 25 grms dried porcini mshroom
  • 50 grms diced/ chopped pancetta
  • 1 small onion diced
  • 2 clove garlic
  • 2 medium carrots
  • 2 sticks celery minced
  • 300 grms minced beef extra lean
  • 1 pinch sugar
  • 1 tbsp tomato puree
  • salt, freshly ground pepper to taste
  • 1 pinch ground/ grated nutmeg


  • Soak the ceps/ mushroom in 125 mls/ 4 fl oz lukewarm water for 20 minutes.
    Melt the butter in a frying pan and fry the pancetta in it. Add the onion and garlic and fry until the onion is translucent. there should be also an aromatic smell of garlic. Then stir in the diced carrots and celery and cook for a few minutes, stirring frequently.
    Mix in the minced beef and brown it, by stirring constantly. Season with salt, pepper, nutmeg and a pinch of sugar. Stir in the tomato puree and cook for a minute or two, then add the red wine. Mix in the tomato puree.
    Finely slice the ceps and add them to the sauce. Pour in the soaking water through a fine sieve into the sauce. thicken the sauce by cooking it on a low heat for 1 hour.
Keyword italian, pasta sauce