Bolognese Sauce


This sauce can be eaten with pasta, rice, or a jacket potato with cheese. Use meatballs instead of mince and cook with spaghetti for a different dish or add kidney beans and chilli powder for a chilli con carne! You can even freeze this sauce; allow it to cool completely and divide it up into portions in containers and freeze on the day of cooking.


  • 1 white onion
  • 2 garlic cloves
  • 1 tinned tomatoes
  • Sweetcorn and/or peas (frozen or canned)
  • 500g mince of your choice (beef, turkey, lamb, or Quorn)
  • Seasoning – salt/pepper/dried basil/dried oregano
  • Vegetable oil/olive oil


Peel the garlic and onion; chop the onion into small cubes and mince the garlic (the smaller the better).

Heat about one tablespoon of oil in a large saucepan, on medium heat, and add onion and garlic – keep moving them around until the onions go translucent, soft, and slightly brown.

Add your mince and stir until cooked (beef and lamb should be completely brown, and turkey should be completely white).

Add the tinned tomato, then fill the empty can half full of water and add that to the pan.

Stir mixture and season with salt and pepper to your taste.

Increase heat and bring to a boil, then reduce the heat to a simmer.

Allow to reduce and thicken, stirring occasionally – this may take about 20-30 minutes. Once thickened add the sweetcor/peas, stirring for about five minutes until heated through.