Finely dice the onion, carrot, celery and mushrooms. Grate the garlic, or chop it very finely.
Heat up some olive oil in a large pot on medium heat, and add the vegetables. Sautee for a few minutes, stirring occasionally.
Then, add the ground beef, and sautee until the meat has browned. Add the remaining ingredients, give it a stir, then cover the pot with a lid and leave the sauce to simmer for 10-15 minutes.
Serve the bolognese warm over pasta, or check out more serving suggestions below.
Leaving the dish to simmer for a while makes all the difference. This is key to making a great bolognese, as it helps the flavors really develop.
If you’re not a fan of vegetables, you can either leave them out, or chop them so finely that you can’t taste them. You can also cook them separately first, and puree them with a blender!
Refrigerated: You can store the pasta sauce in a refrigerator for up to 4 days. Reheat it in a microwave or in a pot on the stove top, and serve it hot.Frozen: You can also freeze bolognese for up to 12 months. I like to freeze it down in portion sizes for easy dinners. Thaw the frozen sauce in a refrigerator overnight, then reheat and serve.