Main Meals

Marius Redelinghuys’ bolognese

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30 minutes
2 hours
Wine/Spirit Pairing
Woolworths Cabernet Sauvignon-Merlot Reserve 2011 (Neil Ellis Wines)

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  • 1 T olive oil
  • 1 T butter
  • 6 bacon or pancetta rashers
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 1 t dried oregano
  • 500 g beef mince
  • 1 x 400 g tomatoes can
  • 2 T tomato paste
  • Sea salt and freshly ground black pepper, to taste
  • 2 T sugar (optional)
  • 160 g Parmesan, grated
  • 500 g fresh pasta, cooked al dente according to package instructions
  • 15 g fresh basil

Heat the olive oil and butter in a large pan over a medium heat. Fry the bacon or pancetta until crisp, then add the onion, carrot, celery, garlic and oregano. Sauté until the onions and celery are soft.

Add the mince and brown, then add the tomatoes and tomato paste and stir.

Season to taste and simmer for 1½ hours over a low heat.

Check the seasoning and add the sugar only if necessary – the sauce should not be too sharp. Stir in half the Parmesan and serve over the pasta. Garnish with the remaining Parmesan and fresh basil.

Cook’s note: The trick when cooking Bolognese is to go low and slow. Cook for up to 2 hours over a low heat to intensify the flavour.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Siobhan Roebert
    8 January 2018

    Amazing bolognese recipe. It’s definitely worth the 1.5hr wait, and this sauce is even better the next day.

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