Best beef bolognaise

Best beef bolognaise



Prep Time


Cook Time



500 g beef mince

1 small onion, finely chopped

200 g button mushrooms, sliced

2 cloves garlic, crushed

750 ml bottle of tomato pasta sauce

0.5 cup beef stock

1 tbsp tomato paste

1 tsp sugar

2 tsp dried oregano

spaghetti to serve


  • Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.
  • Add onion, mushrooms and garlic, cook until onion is soft. Return mince to frypan and add the tomato pasta sauce, stock, tomato paste, sugar and oregano.
  • Bring to the boil, reduce heat and simmer for 30 minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks. Serve with spaghetti.


  • You will need to cook the mince in 2 batches. Crumble the mince over the base of the pan rather than adding it in one clump, being careful not to crowd the pan.
  • Freeze a batch of the meat sauce. Plan ahead and make a double quantity of the meat sauce. Use half and keep the other half for a quick and easy meal to serve over spaghetti. The meat sauce can be made up to 2 days in advance. It can be frozen for 3 months, thaw it overnight in the refrigerator.
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