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Classic Bolognese Sauce with Bucatini



3 tablespoon olive oil

100 gram bacon (finely chopped)

1 celery stick (finely chopped)

1 large onion (finely chopped)

1 carrot (finely chopped)

1 clove garlic (finely chopped)

1 cup tomato puree (passata)

1 cup diced tomatoes

1\4 teaspoon nutmeg

1\2 tbsp salt , 1\2 teaspoon black pepper

3/4 cup red wine

600 ml beef stock

400 gram lean ground beef Grated Parmesan Cheese for serving

Bucattini Pasta 450 gram


1.Heat the olive oil in a large sauce pan \ frying pan. Add the bacon and cook until golden.

2.Add the onion, carrot, celery, and cook over the low heat about 10 minutes, stirring occasionally.

3. Increase the heat, when the pan is really hot add ground beef. Break up any lumps with a fork or wooden spoon and cook until brown. Add the beef stock, tomato puree, diced tomatoes, red wine, nutmeg, salt and pepper.

4.Bring to boil and simmer, covered, over very low heat for 3-4 hours. If the sauce become too dry, add more beef stock or cooked pasta water (explained on step 5) .

5. Meanwhile cook the bucatini according to package directions. Drain the pasta, reserving 1\2 cups of water. (this water can be used for thinning the bolognese sauce if needed)

6. Plate the bucatini on your favourite dish and serve the sauce over the top and sprinkle with freshly grated parmesan cheese.


The longer the sauce is cooked, the more flavour it will have.

Sauce can be made 3 days ahead, or if plans change you can freeze cooled down bolognese sauce up to 3 weeks.

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