Making bolognaise

I wanted to start sharing some recipes with you lot and I wasn’t sure which ones. I agonized over which one to start with and I figured the only logical one to start with is the one thing everyone in our house eats. Spaghetti bol. This is just the recipe for the bolognaise bit because I’m going to give you guys credit for being able to boil pasta.


  • 1 kg minced meat – if you want to use 50/50 pork and beef that’s fine it’s up to you I use just beef
  • Some garlic – minced in jar is great but I literally grate it on a microplane/cheese grater. I also say ‘some’ because I don’t know how much you like. I use 1-2 cloves of fresh garlic.
  • Oil – I have olive or veggie. I wouldn’t use anything with a strong flavour because it will effect your spag.
  • Herbs – use a mixure of whatever you have. I have fresh herbs in the garden so I chop them all up together all fine (I’m not talking ultra fine). If you only have dried make a bit of a blend but a little will go a long way. Basil, rosemary, oregano, thyme, sage are my go to.
  • 400g can of diced tomatoes – Cheap no name ones are fine
  • Bottle of tomato pasta sauce (Dolmio or some other tomato puree)
  • Salt and pepper
  • Red wine – I use the cheapest stuff I can buy. I think I buy a Hidden Gem red for $2


Put a bit of oil in your hot pan and I mean about teaspoon just don’t make it swim. Chuck your garlic in and turn the heat down slightly so you don’t burn the ass out of the garlic (I’ll taste weird). At this point you could chuck in a finely diced onion but our kids don’t eat it so I don’t. Then put your mince in and cook it all out until 95% done. Now I dump my mince in the pan in one lump and break it up with a wooden spoon. If you want to break it up in the packet then put in the pan you can. I also cook the mince until mostly done because by the time you get all the other stuff in your mince will be fully cooked.

Once your mince is mostly cooked put in your red wine. I kinda just slosh it in but a cup should be enough. Now you *have* to cook the wine down until it doesn’t smell like alcohol anymore. It’ll smell like the tasty red wine but not like you could get pissed off it . At this point chuck in your herbs too and pretty soon your kitchen will smell delicious. If you don’t drink don’t add the wine just throw in your herbs.

Ok at this stage your should be stirring some delicious smelling cooked mince. Now put in your can on tomatoes and give it a stir until a lot of the liquid goes. Leaving chunks of tomato is ok because it will cook out. Then put in your bottle of pasta sauce in and give it a good stir. Now if it looks a bit thick put a little bit of water in the jar and give it a swish and put the tomatoey water in to loosen it up. Cook it down to the right thickness for you (we like it pretty saucy) and add some salt and pepper. Taste it when you add the seasoning. If it needs some more salt? Add it. More pepper? Add it. Your Bol your call.

Congratulations! You have yourself a banging pasta sauce. I also use this recipe for making taco mince. Swap the herbs for taco seasoning mix and add beans if it’s your jam. Also do’t be afraid to customise! Add some grated carrot and zuccini to get your veg in of you want. Put in diced onion. Have some fun with it, Live your best spaghetti life.

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