Classic Bolognese

Pappardelle pasta is our pasta of choice in this Bolognese recipe, but could use any pasta of your choice such as spaghetti, fettuccine or linguine.

Serves: 6-8
Time: 1 hour
Recipe by: Thando Manyoni


Olive oil
1 onion, diced
3 garlic cloves, minced
3 carrots, diced
3 sticks of celery, diced
2 tbsp Italian mixed herbs
1 tbsp oregano
1 cup diced bacon
500g lean beef mince
1 tin chopped tomatoes
1 tbsp tomato paste
1 ½ cup beef stock
500g Pappardelle pasta
1 cup Parmesan, grated


Place a large saucepan on medium heat and drizzle a glug of olive oil. Add the onion, garlic, carrots, celery and herbs and sauté for 1 minute. Add the bacon and cook until the vegetables have softened and start to turn golden brown. Stir in the mince and cook on high heat until the mince has browned
Add the tomatoes, tomato paste and beef stock. Stir well and bring to a simmer. Season with pepper and stir.
Cover and allow to simmer for 30-45 minutes.
In the meantime, boil a pot of water with salt and a drizzle of olive oil. Add in the pasta and cook until al dente.
Taste the Bolognese and season with salt and pepper if needed. Dish the pasta into bowls, top with a generous amount of Bolognese and parmesan cheese and enjoy!

Chefs Tip: If the sauce is slightly thicker than desired, you can use some of the pasta water to loosen it. If the sauce is on the zestier side, you can add a few tablespoons of sugar to balance the tang.

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