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Name of Event

Italy - Anniversary of the Republic

Cuisine From



Bolognese with beef & pork mince - slow cooked in the traditional way


Yield 4 servings
Preparation time 20 mins
Cooking time 3 -3 1/2 hours
Main Ingredient Beef/Pork


250 g (9 oz) Minced beef

250 g (9 oz) Minced pork (shoulder, if possible)

80 ml (3 fl oz) Extra virgin olive oil 

1 Onion - medium size (finely chopped)

1 Carrot - medium size (finely chopped)

2 Celery stalks with some leaves (finely chopped)

 400 ml - ¾ pint  beef stock (home made if possible)

150 ml (¼ pint) White wine (about a glass)

100 ml (4 fl oz)  tomatoes -  passata 

150 ml (¼ pint) Milk (about a glass)

Salt and black ground pepper for seasoning - to taste

400 gms (14 ounces) spaghetti or tagliatelle pasta


1 In a large saucepan heat 40 ml of oil, add both minces, cook over medium/high heat until brown & crumbly - no lumps

2 Add the white wine, stir till wine evaporates ensuring that all the mince is combined. Continue cooking on a very low heat.

3 While meat is cooking, in a second pan heat the rest of the oil over a medium/high heat, add vegetables and fry until soft

4 Add the vegetables (excluding tomatoes) to the mince, increase heat to low/medium and stir until mix is well combines ( not 

5 Add the tomato passata, stir adding salt & pepper to taste. Cook for about 5 minutes

6 Add the beef stock, cover, reduce heat to very low and simmer for 1 hour, stirring occasionally.

7 Remove lid and continue simmering and stirring for another 1- 2 hours until the mixture is a thick & rich consistency

8 Taste the Bolognese to see if more seasoning is required, adjust accordingly

9 Add the glass of milk & simmer for a final 30 minutes

10 Cook pasta of choice to al dente. Top with Bolognese sauce ( excess sauce can be frozen).