Owton’s Classic Bolognese Recipe

Reasons Why People Love Our Classic Bolognese Recipe

✅ Comfort Food Classic: Rich, slow-simmered beef steak mince cooked with tomatoes, garlic, and herbs to create a deep, savoury sauce that clings perfectly to pasta. This is proper comfort food with bold, satisfying flavour.

✅ Easy to Make Your Own: Keep it traditional or tweak it to suit your taste. Add extra garlic, a splash of red wine, a pinch of chilli, or finish with parmesan and fresh basil. It’s a flexible recipe that adapts effortlessly to your preferences.

✅ Simple, Weeknight Friendly Cooking: With straightforward prep and a hands-off simmer, this bolognese delivers maximum flavour without complicated steps. Ideal for batch cooking, family dinners, or a quick, wholesome meal that always hits the spot.

Cooking Instructions

1. Prep your base
Finely chop the onion, dice the carrot and celery (if using), and chop the garlic. This helps everything cook evenly and builds a smoother sauce.

2. Soften the veg
Heat the olive oil in a large pan or casserole dish over a medium heat. Add the onion, carrot, and celery with a small pinch of salt. Cook for 8–10 minutes, stirring occasionally, until softened.

3. Add the garlic
Stir in the garlic and cook for 1 minute until fragrant (don’t let it brown).

4. Brown the steak mince
Turn the heat up to medium-high. Add the mince and break it up with a wooden spoon. Cook for 6–8 minutes until it’s browned and any liquid has cooked off.

5. Stir in tomato purée
Add the tomato purée and cook for 1–2 minutes, stirring well. This takes away the raw taste and deepens the flavour.

6. Deglaze (optional but recommended)
Pour in the red wine (if using). Let it bubble for 2–3 minutes, scraping up any browned bits from the bottom of the pan.

7. Add tomatoes, stock, and seasoning
Stir in the chopped tomatoes, beef stock, oregano, and bay leaf (if using). Bring to a gentle simmer.

8. Simmer low and slow
Reduce the heat to low and cook uncovered (or slightly covered) for 30–45 minutes, stirring now and then.

• If it thickens too much, add a splash more stock or water.
• If it’s too loose, simmer a bit longer uncovered.

9. Taste and adjust
Season with salt and plenty of black pepper. If the tomatoes taste sharp, add a tiny pinch of sugar (optional).

10. Cook the pasta
In the last 10 minutes of simmering, cook pasta in well-salted boiling water according to the packet instructions until al dente. Reserve a mug of pasta water before draining.

11. Combine for the best texture
Add the drained pasta straight into the sauce (or spoon sauce over pasta in the pan). Toss for 1–2 minutes, adding a splash of reserved pasta water if needed to help the sauce cling.

12. Serve
Plate up and top with parmesan and fresh basil if you like. Add extra black pepper at the table.

Tips & Variations

Brown the mince more than you think
Take your time when browning the beef steak mince and let it sit against the pan before stirring. Proper caramelisation builds depth and gives the sauce a richer, meatier flavour rather than a boiled texture.

Variation: Use a mix of beef steak mince and pork mince for a softer, more traditional Italian-style bolognese.

Let the sauce rest and simmer slowly
A gentle, longer simmer allows the flavours to meld and the sauce to thicken naturally. Even 10 minutes of resting off the heat before serving improves the final taste and texture.

Variation: Add a small splash of milk during the final 10 minutes of cooking to soften the acidity of the tomatoes and create a smoother, rounder sauce.

Finish with pasta water for a silky sauce
When combining pasta and sauce, add a splash of reserved pasta water. The starch helps the bolognese cling to the pasta and gives it a glossy, restaurant-style finish.

Variation: Finish with grated parmesan or a knob of butter for extra richness, or add a pinch of chilli flakes for gentle heat.

Nutritional Information (per serving)

Calories: 760 kcal
Protein: 46g
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 85g
Sugars: 9g
Fibre: 6g
Salt: 1.4g

Based on a typical serving of bolognese and pasta.

Frequently Asked Questions

1. Can I make this bolognese in advance?

Yes. Bolognese actually tastes better the next day once the flavours have had time to develop. Let it cool completely, store it in an airtight container, and keep it in the fridge for up to 3 days.

2. Can I freeze beef steak mince bolognese?

Absolutely. Freeze the sauce on its own for best results. Once cooled, portion it into containers or freezer bags and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

3. Why does my bolognese taste acidic?

This usually comes from the tomatoes. A longer, gentle simmer reduces acidity naturally. If it still tastes sharp, add a small splash of milk or a tiny pinch of sugar to balance the flavour.

4. Should I add milk to bolognese?

Milk is optional but traditional in some Italian versions. Adding a little milk towards the end of cooking softens the tomatoes and creates a smoother, rounder sauce without making it creamy.

5. What’s the best pasta to serve with bolognese?

Tagliatelle is the classic choice because the wide ribbons hold the sauce well. Spaghetti works too, but thicker or flat pasta shapes generally give a better bite and carry the sauce more evenly.

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