Bolognese
Public By rbrt

Bolognese

A saved recipe page for cooking, sharing and returning to later without extra clutter.

4Servings
30 minPrep
2 hCook
2 h 30 minTotal
#italian
Start cooking

Ingredients

Grouped clearly so the shopping and prep stage stays easy to scan.

  • 500 g minced meat beef or pork
  • 500 g passata or tomatoes
  • 1 large onion
  • 1 large carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 100 ml red wine optional
  • 200 ml water or beef/vegetable stock
  • 100 ml milk
  • - salt and black pepper
  • - dried oregano small amount
  • - oil or butter

Instructions

Cook through each step in order without losing the bigger picture.

1

Prepare the vegetables

  • Finely dice the onion, carrot, and celery stalk.
  • Mince the garlic cloves.
    Small pieces = better flavor.
2

Sauté the base

  • Heat 2 tbsp olive oil (or butter) in a large pot over medium heat.
  • Add the onion, carrot, and celery.
  • Cook for 5–8 minutes, stirring occasionally, until soft.
  • Add the garlic and cook for 1 minute.
    Do not brown heavily — just soften.
3

Cook the beef

  • Add the 500 g minced beef.
  • Cook on medium-high heat, breaking it apart.
  • Cook until fully browned and no pink remains.
  • This step builds most of the flavor.
4

Add tomato paste

  • Add 2 tbsp tomato paste.
  • Cook for 1–2 minutes, stirring constantly.
    -This removes acidity and adds depth.
5

Deglaze with wine (optional)

  • Pour in 100 ml red wine.
  • Let it simmer for 2–3 minutes until slightly reduced.
    Alcohol evaporates, flavor stays.
6

Add tomatoes and liquid

  • Add:
  • -> 500 g passata (or crushed tomatoes)
  • -> 200 ml water or stock
  • -> optional: pinch of oregano
  • Stir well.
    Bring to a gentle simmer.
7

Simmer slowly

  • Reduce heat to low.
  • Let it simmer uncovered for 60–120 minutes.
  • Stir occasionally.
    Longer simmer = much better flavor.
    If it gets too thick, add a little water.
8

Add milk

  • Stir in 100 ml milk during the last 10 minutes.
    This makes the sauce smoother and less acidic.
9

Season
Add:

  • salt
  • black pepper
    Taste and adjust.
10

Serve
Serve with:

  • spaghetti, tagliatelle, or pasta of choice (flat pasta)
  • grated Parmesan cheese

Used in

Recipes that reference this one as a base, side or component.

Lasagne LasagneGoes with

Nutrition (per 100 g)

135Calories
8.5 gProtein
4.2 gCarbs
9.5 gFat

Actions

Save, share or keep cooking without leaving the recipe context.

Sign in for your library

Log in when you want to save favorites, add this recipe to a cookbook or return to it later from your dashboard.

KURA Recipe
Back to explore
Bolognese
Public By rbrt

Bolognese

4Servings
30 minPrep
2 hCook
2 h 30 minTotal
#italian
Start cooking Save
Get everything ready

Ingredients

13
  • 500 g minced meat beef or pork
  • 500 g passata or tomatoes
  • 1 large onion
  • 1 large carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 100 ml red wine optional
  • 200 ml water or beef/vegetable stock
  • 100 ml milk
  • – salt and black pepper
  • – dried oregano small amount
  • – oil or butter
One step at a time

Instructions

10
1

Prepare the vegetables

  • Finely dice the onion, carrot, and celery stalk.
  • Mince the garlic cloves.
    Small pieces = better flavor.
2

Sauté the base

  • Heat 2 tbsp olive oil (or butter) in a large pot over medium heat.
  • Add the onion, carrot, and celery.
  • Cook for 5–8 minutes, stirring occasionally, until soft.
  • Add the garlic and cook for 1 minute.
    Do not brown heavily — just soften.
3

Cook the beef

  • Add the 500 g minced beef.
  • Cook on medium-high heat, breaking it apart.
  • Cook until fully browned and no pink remains.
  • This step builds most of the flavor.
4

Add tomato paste

  • Add 2 tbsp tomato paste.
  • Cook for 1–2 minutes, stirring constantly.
    -This removes acidity and adds depth.
5

Deglaze with wine (optional)

  • Pour in 100 ml red wine.
  • Let it simmer for 2–3 minutes until slightly reduced.
    Alcohol evaporates, flavor stays.
6

Add tomatoes and liquid

  • Add:
  • -> 500 g passata (or crushed tomatoes)
  • -> 200 ml water or stock
  • -> optional: pinch of oregano
  • Stir well.
    Bring to a gentle simmer.
7

Simmer slowly

  • Reduce heat to low.
  • Let it simmer uncovered for 60–120 minutes.
  • Stir occasionally.
    Longer simmer = much better flavor.
    If it gets too thick, add a little water.
8

Add milk

  • Stir in 100 ml milk during the last 10 minutes.
    This makes the sauce smoother and less acidic.
9

Season
Add:

  • salt
  • black pepper
    Taste and adjust.
10

Serve
Serve with:

  • spaghetti, tagliatelle, or pasta of choice (flat pasta)
  • grated Parmesan cheese
per 100 g

Nutrition

135Calories
8.5 gProtein
4.2 gCarbs
9.5 gFat
More from this recipe

Related

LasagneGoes with