Ingredients

Olive oil – 2 tbsp

Onion, finely chopped – 1 medium

Carrot, finely chopped – 1 medium

Celery stalks, finely chopped – 2

Garlic cloves, minced – 2

Beef mince – 250 g

Tomato purée – 2 tbsp

Canned chopped tomatoes – 400 g

Beef stock – 250 ml

Dry white wine – 150 ml

Bay leaf – 3 Fresh thyme sprig – 1

Dried oregano – 1 tsp

Salt and freshly ground black pepper – to taste Fresh basil, chopped – to garnish

Method:

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery, garlic and a pinch of salt to draw out moisture, then sweat gently for 5–6 minutes until softened and fragrant. Increase the heat to medium–high, add beef mince, and brown thoroughly, breaking up any lumps, for 8–10 minutes.

Pour in the white wine to deglaze the pan, scraping any caramelised bits from the base. Let it bubble for 2–3 minutes until the alcohol has mostly evaporated. Stir in the tomato purée, chopped tomatoes, beef stock, bay leaf, thyme and oregano. Then bring to a gentle simmer.

Reduce the heat to low, cover the pan partially, and cook for 1½ hours, stirring occasionally. After this time, stir through, remove the bay leaf and thyme sprig before serving, season with salt and pepper, then

To Serve, Spoon the Bolognese over freshly cooked tagliatelle or pappardelle. Garnish with chopped basil and freshly grated Parmesan. Leftovers keep in an airtight glass container in the fridge for up to 3 days or freeze for up to 3 months.

Tips & Variations

  • To make a bigger batch, you can add mushrooms, courgettes and even green lentils or a can of mixed beans
  • Swap half the beef mince for finely diced mushrooms for extra umami and a lighter version.
  • For deeper flavour, add a splash of milk at the start before deglazing with wine.
  • Stir in a pinch of chilli flakes with the garlic if you like a touch of heat.