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Jack’s Bolognese Sauce

The family does not bother to compete.
Prep Time: 15 min Cook Time: 3 hour Time:: 3 hrs 15 mins
Serves 14
  • 2-3 tablespoons Olive oil
  • 1.5 kilogram Good quality beef mince
  • 3 Onions (Finely chopped)
  • 700 milliliters Tomato passata
  • 500 grams Tomato paste
  • 2-3 teaspoons Italian mixed herbs
  • 2 tablespoons Beef stock powder
  • 200 grams Button mushrooms (Sliced)
  • 375 milliliters Red wine (Shiraz or Cabernet Sauvignon)
  • 3 Spaghetti packet
  1. Sauté onion in olive oil until transparent.
  2. Add garlic and cook for 2-3 minutes (do not burn).
  3. Add mince making sure to break it down with a wooden spoon, removing any lumps.
  4. Add passata, tomato paste, herbs and stock powder and 1/2 to 3/4 cup of water.
  5. Mix thoroughly and bring to the boil.
  6. Reduce heat and simmer with lid on for at least an hour - stiring occassionally to prevent anything from sticking to the bottom of pan.
  7. Add chopped mushrooms and reds wine, then simmer for another hour with lid on.
  8. Take lid off to reduce liquid for desired consistency and cook for a further 20-30 minutes.
  9. In a large pot boil water and pinch of salt.
  10. Add pasta and cook per packet instructions.
  11. Drain pasta and divide between bowls, top GENEROUSLY with bolognese sauce.
  12. Go for seconds.
Cooking Tips
Freeze any left overs.