Making homemade bolognese sauce is easier than you’d think! This healthy bolognese is a tasty, delicious dish that you can make from scratch in only 20 minutes.
- 1 lb lean ground beef (500 g)
- 1 carrot
- 1 celery stick
- 100 g mushrooms
- 14 oz canned diced tomatoes (400 g)
- 1 onion
- ½ cup tomato sauce (250 ml) UK: tomato passata
- 2 garlic cloves
- 1 teaspoon basil
- 1 teaspoon olive oil
- ½ teaspoon pepper
- ½ teaspoon salt
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.
Calories: 215kcal | Carbohydrates: 11g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 682mg | Potassium: 849mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2823IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 4mg