Re-Blog time….My Best Bolognese

Buenas Tardes Amigos!

With the abundance of Tomatoes we have growing I have made a fresh and tasty Passata and a Basil & Tomato Sauce, I will be blogging these soon but have been thinking of all of the dishes I could use these in. The first one that springs to mind is My Best Bolognese, as this is my favourite comfort meal, so I have re-blogged this for those who missed it the first time.

Lulu xxx ❤

(April 2015) Ever since I was a kid Spaghetti Bolognese has always been my favourite comfort dinner. When I opened the front door from getting home from school and could smell the aroma of this dish it would really make me happy. My mum’s recipe of this was one of the first she passed on to me and over the years I have adapted her recipe, and it really does make it a good and tasty dish. I could eat this again and again, and always eat far too much of it in one go 😉


Most of the ingredients…..


500g Good Beef Mince

1 Onion Diced

200g Mushrooms Sliced

1 Block Pancetta Diced (can used pre-diced bought from the supermarket)

2 Sticks Celery Diced

2 Medium Carrots grated

4/5 Fresh Tomatoes (Or you can use a tin of chopped tomatoes)

3 Cloves Garlic Grated

2 Tsp Paprika

2 Beef Stock Cubes

2 Tsp Tomato Puree

1 1/2 Tbsp Red Pesto

1 Tsp Dried Oregano

Handful Sun-Blushed Tomatoes


Sun-blush tomatoes

Oil From the Sun-Blushed Tomatoes

1 Tbsp Brown Sugar

1 Small Glass Red Wine

2 Tsp Worcester Sauce

Handful Fresh Oregano

3 Sprigs Fresh Thyme

1 Bay Leaf

To Serve:


Extra Virgin Olive Oil

Good Quality Parmesan


First if using fresh tomatoes grate these into a bowl.

The skin should be left whilst the flesh is grated with its juices.


Skin will be left


Grated Tomatoes

Set this aside.

Now in a deep saucepan, dry fry your pancetta, this should give off oil but if it sticks pour in some of the oil from the sun-blushed tomatoes.


Fry until brown and crispy then remove with a slotted spoon keeping the oil in the pan, set the pancetta aside for later.


Now put the celery and onions into the pan along with a little bit more of the sun-blush tomato oil. Cook on a low-medium heat until soft.


Once soft add in your beef mince and turn up the heat.


and brown…IMG_9589

Add in your grated garlic and bay leaf.


Cook for a few minutes then add your paprika and stir through.



Next crumble over your stock cubes, this will coat the beef and make it a deep brown colour.

Stir in the pesto, puree and dried oregano.


Now pop in your sun-blush tomatoes and stir through before pouring in the wine.


Pour in the red wine

Let the wine bubble away for a few minutes.

Next add in your mushrooms, then pour in the grated tomatoes.


Add in your grated carrots and chopped fresh oregano.


Grated carrot for extra sweetness.

Stir back in the pancetta. Then add in the Worcester sauce, sugar and season with salt and pepper.IMG_9599

Then drop in the thyme sprigs.


Thyme Sprigs

There should be quite a lot of liquid so you need to cook this uncovered until its reduced down and deep/dark in colour. I cooked this for about an hour.


Before reduction


After reduction

Stir this every so often. Taste and check if it needs any extra seasoning, then you’re ready to serve.

Cook your spaghetti and dish up………..


Serve with drizzle of extra virgin olive oil, grated Parmesan and a glass of red xx


Juicy sweet and rich



I want to eat this again now!!!!

Enjoy 😀 xx


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