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  1. Put olive oil and minces into a cold pan
  2. Turn heat on to medium-high and brown mince
  3. Reduce the heat and add carrots, onions, celery and garlic
  4. Once veg is softened add milk, stir a little, then add wine, stock cube, basil, oregano, black pepper, tinned tomatoes, tomato puree and worcester sauce
  5. Bring to boil, then reduce to a gentle simmer and cover with a lid
  6. Simmer for 60-90 minutes, until the sauce is reduced, thick and rich
  7. Season with sugar and salt to taste
  8. Mix with spaghetti and serve

Top Tips

  • Skip to 01.19 on the video to watch the bolognese recipe!
  • You can chop by hand, but using a food processor/chopper will make things a lot quicker, easier and more uniform – which is better for cooking!
  • Some examples of wine perfect for this dish are the Italian Chianti, Merlot or Pinot Noir
  • Make sure you add your mince to a COLD pan – this will help the mince break down better and stop it from being tough!
  • DON’T skip the milk! You might think it sounds like a strange ingredient, but it actually helps to tenderise the meat and create a super juicy bolognese!
  • Make sure there is a gap for steam to escape when you cover your bolognese to simmer – either a decent lid with a steam hole, or just leave the lid slightly off
  • When seasoning to taste just add ½ – 1 teaspoon of sugar/salt/other seasoning at a time, stirring and tasting each time
  • Nutritional information for bolognese only – not including pasta