Is there anything more comforting than a homemade, gorgeous bolognese sauce? The answer you’re looking for is “no, of course, there isn’t.”

I have never seen a food blog without the recipe for a bolognese sauce, so I’m sharing with you, the current version of my bolognese sauce. 

I feel like everyone, throughout adulthood, plays with and changes their own personal gorgeous bolognese sauce recipe numerous times until one day, ONE GLORIOUS DAY everything is just absolutely perfect. Then you have to remember exactly what you put in it, and wonder how on earth you’re going to recreate the absolute perfection you just created. If you haven’t got there yet, let this recipe be your guide. It’s a gorgeous guide, if I may say so myself. 

Tell me more about this gorgeous bolognese sauce.

I WILL. For me, it’s all in the chop. You really want the vegetables diced into tincy tiny pieces, which YES is a bit of a faff, and takes a little bit of time, but it’s worth it in the end. I promise.

Another SUPER important thing that you actually, REALLY, do need to allow this bolognese sauce to simmer and reduce for the full hour (or even longer if time allows). The simmer time will let you get the deep, rich and full flavour of this beautiful recipe. 

Top tips on making a gorgeous bolognese sauce:

  1. Nail the chop, finely does it, take your time. A bolognese is a work of art and a time-consuming project.
  2. Make sure you increase the heat when you add the mince, you want to fry it, not stew it.
  3. Cook for long enough for the sauce to thicken. If you move the sauce to the side with a spoon, the gap shouldn’t fill instantly back up. 
  4. Add fresh basil and nutmeg right before serving; they don’t like being cooked. 

I would love to know your variations on bolognese. Is there something you put in that I haven’t? Do you have a gorgeous bolognese sauce that’s even more gorgeous than my gorgeous bolognese sauce? I never tire of spaghetti bolognese so hit me up with your variations, and I’ll head to the kitchen and see if MY perfect sauce for me, can be made even more perfect.

Happy Cooking. 

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Gorgeous Bolognese Sauce with tagliatelle

The Classics: My Bolognese Sauce

  • Author: JPLongland
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x


Every food blogger has to share their own, private, well-trodden bolognese recipe, right? It’s the rules. Well, here’s mine. I think it’s perfect. What do you think?



  • 50ml olive oil
  • 2 rashers smoked bacon (finely chopped)
  • 1 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1 celery stick (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 500 g beef mince – I like using about 15% fat content
  • 4 finely chopped sundried tomatoes
  • 400 g chopped tomatoes
  • 500 g passata
  • 2 tbsp tomato puree
  • 150 ml beef stock
  • 3 sprigs of rosemary
  • 1 tsp chilli flakes
  • 2 tsp dried oregano
  • 1 tbsp white sugar
  • 10 basil leaves (plus extra for serving)
  • ½ tsp nutmeg
  • parmesan and pasta to serve.



  1. Set a pan over medium-high heat, add finely chopped bacon and cook until crispy.
  2. Once crispy, add finely chopped carrot, celery and onion. Cook for 8 minutes until softened, add garlic and cook for a further 2 minutes until fragrant.
  3. Turn up the heat to high, and add the beef mince, breaking up with a spoon. Cook until there are no pink bits visible – about  5 minutes. Stir in finely chopped sundried tomatoes and cook for another 90 seconds.
  4. Add all remaining ingredients (except basil and nutmeg), stir to combine (making sure you scrape any crispy bits off the bottom of the pan), season liberally with salt + pepper, and bring to a simmer. Turn heat down to low, and simmer for one hour, stirring occasionally.
  5. Remove from heat, stir in nutmeg and torn basil leaves.
  6. Serve with pasta of your choosing and mountains of parmesan.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Italian

Need more dinner inspiration?

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  1. Pingback: ONE-POT: Mushroom + Goat's Cheese Pasta – The Accidental Chef

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