This is my go-to bolognese. It doesn’t quite have the same depth of flavour as my Irishman’s 2-day ragu, but between you and me, it’s pretty close.
I make a big batch about once a month and freeze in jars ready for quick meals for my boys when my Irishman and I are having something more adult.
The ingredient list is longer than my usual 6, but if you want a more simple version, skip the optional bay leaves and star anise and just use onion as your veg.
Star anise may seem like an unusual ingredient but it really boosts the meaty flavours in the ragu. A Heston Blumenthal trick my Irishman introduced me to.
Easiest Baked Bolognese
Ingredients
- 2 small onions 200g / 7oz total
- 2 small carrots 200g / 7oz total
- 2 small sticks celery 200g / 7oz total
- 1/2 star anise optional
- 1 kg ground (minced) beef
- 1 jar tomato passata / puree 700g / 3 cups
- 2 tablespoons balsamic vinegar
- 4 bay leaves optional
- 1 teaspoon salt
Instructions
- Turn your oven to 150C (300F).
- Heat a little olive oil in a large oven proof pot on a medium heat. Finely dice onion, carrots and celery and add to the pot as you chop. Add the star anise (if using). Cover and cook, stirring every few minutes until the veg are soft but not browned. Will take about 10 minutes total.
- Add meat, using a spoon to break it up into smaller chunks. Add tomato passata / puree, balsamic, bay leaves (if using) and salt. Stir to combine then pop in the oven uncovered.
- Cook for about 2 hours, stirring every 30 minutes or so. When the sauce has reduced and thickened, taste and season with more salt if needed and possibly a little more balsamic.
- Remove and discard star anise and bay leaves (if using). Use immediately or store in glass containers in the fridge or freezer.
Nutrition
Substitutions
tomato passata / puree alternatives – substitute 2 standard cans tomatoes or 200g (7oz) concentrated tomato paste + 400g (1.5 cups) water.
short on time – simmer rapidly uncovered on the stove top for about 30 minutes or until the sauce has reduced. Or cook uncovered in the oven at 220C (425F) for about 30 minutes.
less energy – sometimes I start it in a hot oven after cooking dinner then turn it off and leave to cook uncovered in the oven overnight. I then just simmer it again in the morning until reduced enough if it needs it.
Keto / ultra low carb – halve the tomato, skip the carrot and halve the onion.
vegetarian – replace beef with cooked lentils. Cook the sauce first then add the lentils at the end.
nightshade-free – replace tomato with red wine or bone broth. You might like a little extra balsamic for more sweetness.
Low FODMAP – skip the onion and celery. Serve with chopped chives added at the end. The chives are OK but to be honest I was happy when my Irishman’s IBS resolved and I was able to start using onion again. Sorry!
different protein – any ground (minced) meat can be used. Or use a slow cooking cut like lamb shanks, chuck beef, pork shoulder, osso buco (beef shin), beef short ribs, lamb shoulder or brisket.
more veg – feel free to double the onion, celery and carrot. Diced zucchini works well too.
Recipes to use your Bolognese
- Cabbage ‘Lasagna’ (Low Carb)
- Seriously Easy Moussaka
- Curry Stuffed Eggplant with Yoghurt
- Middle Eastern Shepherds Pie (Low Carb)
- Mum’s Lasagna
- 5-Ingredient Shepherds Pie
- Stuffed Sweet Potato
- Creamy Mushroom, Beef & Almond Pies
Ways to serve your bolognese
- With almond pasta
- With cabbage
- With baby spinach
- With broccoli
- With roast cauliflower
- With kale ‘linguine’
- With Roast Veg
- With spiralized zucchini
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
carrots – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!
celery – keep in a plastic bag in the fridge for weeks.
star anise / tomato passata / puree / balsamic vinegar / bay leaves / salt – keep them in the pantry.
ground (minced) beef – freeze it.
Problem Solving Guide
bland – more salt! Or more balsamic. Or cook uncovered for longer.
too dry – add more water until you’re happy with the consistency.
no oven – brown the meat in a frying pan and simmer on the stove top uncovered for about an hour.
burning on the edges – next time stir more frequently. For now, if it’s just a bit stir it into the sauce. Or if it’s a lot, just scoop out the burnt bits and discard them. Soak the pan and it will be easy to clean the next day.
Prepare Ahead
Yes! Just cook as per the recipe but keep. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer.
Add to my Old Favourite Recipes
Jules,
Have you made this recipe in the slow cooker? I know it would improve the taste, but
could I get away with NOT frying the onions etc, and browning the mince before putting it in the crockpot?
Batch cooked 50 sausages in the slow cooker yesterday, and now have several family sized meals in the freezer. So good for when you just “are not feelin it” 🙂
*Bella* 🙂
I haven’t Bella – but I will do it soon,
Yes skip the onion and browning the mince but add a little soy sauce to make up for the flavour. And use a few tablespoons tomato paste instead of the passata / canned tomatoes.
Let me know how you get on!
This is so delicious! I used half pork and half beef. I served it over spaghetti squash, which I cooked along side for the last hour. Very easy and so good! Thank you!
Oh yay Jessica! Love the idea of using a combo of pork and beef 🙂
Thank you so much for the timely email with this recipe. My 11-year old son has been begging for “meat sauce” for ages. His 12-year old brothers prefer no meat in their tomato sauce and I have been defaulting to that. I decided your email was a sign to try something new. It was so easy and so delicious (and I cooked another recipe in the oven at the same time). I will definitely be making more.
BTW, I love receiving your emails but am guilty of doing more reading than cooking. I have recently resolved to do more cooking and this recipe confirmed that your recipes are simple and pack a flavour punch.
Thank you (from Canada)
Yes Max! More cooking less reading 🙂
Glad you enjoyed the bolognese – it’s important for growing boys to get their iron!
I love, love the ability to adjust the number of servings. It would be wonderful if this could be added to older recipes.
Caroline and I are working on updating all the recipes Anita – if there’s one in particular you would like updated just let me know –
I made this on Sunday for the freezer as they have announced another lockdown for us. I like bolognaise served over baked squash. Haven’t tried he bolognaise yet though
Excellent planning ahead Sue 🙂
Hope the lockdown isn’t too tedious.
Really appreciate the nightshade-free substitutions
I was thinking of you Debbie!
I’m interested in trying this, but I think it is too similar to my husband’s spaghetti sauce. I’ll have to look at the recipes you suggest using it in, which would make it different from having spaghetti. By the way, for us, this would make 8 servings. I like the idea of having a supply in the freezer.
I bet it will be much nicer (and easier!) than your husbands spaghetti sauce Susan 😉
If you serve it with veggies instead of pasta it will feel a lot different as well – both while you’re eating and afterwards.
It’s really great having a stash in the freezer.
Hi Jules is there anything you can suggest to substitute for the balsamic? e.g. beef stock jelly or Worcestershire sauce?
Red wine vinegar, sherry vinegar or apple cider vinegar would be my first choices Lauren – and possibly a little maple syrup or brown sugar to add the extra sweetness. So maybe for each tablespoon vinegar substitute 2 teaspoons vinegar and 1 teaspoon sugar.
If you can’t use vinegar Worcestershire sauce would be a good substitute.
Made this today with ‘liver mince’ – 1/2 beef and 1/2 liver minced together. So delicious and love the extra boost of iron