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Inside The Kitchen: My Bolognese Sauce


It’s been a while since I’ve cooked something for my ‘Inside the Kitchen’ series. Thankfully, I had some chopped meat I was looking to get rid of yesterday and decided to whip up pasta with Bolognese sauce. The one bad thing about this recipe is the amount of pots you have to use. I end up dirtying 3 big ones – but the taste is SO WORTH IT.

Want to see what I do to make this meal? Click on the continue reading link below for full instructions.


  • 1 can of peeled tomatoes
  • 1 can of tomato paste
  • 2 cans of tomato sauce
  • 1 large onion
  • 6 cloves of garlic (I have a problem – I’m sorry)
  • 2 carrots (I didn’t have any last night – but always put them in)
  • Salt and pepper to taste
  • Olive oil
  • Oregano – a palm full
  • 1 pound of ground meat (85% lean)
  • Several links of sweet sausage (unless you are the spicy kind – then go for hot)
  • 1 pound of pasta ( I LOVE De Cecco)

2010-05-17 17.12.31

You need 3 pans. The first pan is for your pasta. The second is for your sauce and the third is for cooking the meat.  I cook the ground meat and sausage in a separate pan from the sauce because you have to drain the excess oil before combining. Otherwise you have to sit there and sift the top layer to get the excess and I don’t like playing that game. I don’t like to baby my dinner. I want to cook it and stir on occasion. No added pressure this way.

OK! So for your sauce pan – pour some oil (2 pan turns) and throw in your chopped onion and zested garlic. I use a microplane. Add salt and pepper and cook on medium heat until onions are translucent. Dice up the carrots and add to pot. Toss and let cook.

Meanwhile, put chopped meat into a second pan and cook on medium heat. Take the links of sausage and cut open the casings. Mash with your hands and throw into pan. Toss together and allow to brown.

Back to the sauce pan — open up a can of peeled tomatoes and add to vegetables. Put palm full of Oregano and add more salt and pepper. Take a masher and open up the tomatoes. Mash into the veggies. Then add 2 more small cans of tomato sauce.  Open up a can of tomato paste and mix into sauce. Stir and cover.

** Most Bolognese sauce recipes ask for heavy cream but I don’t add that. You can if you want to.


Back to the meat pan — once it’s brown you have to drain the meat from the oil. Pat dry if you want and then add to sauce pot. By this point, your pasta water should be boiling. Add the macaroni and cook according to preference. Stir the meat into the sauce and raise heat a bit. Cover and cook about 10 more minutes.


Then serve and enjoy!!

Do you have a recipe you want to share? Send me pictures and directions so I can post on the site. Allow me inside your kitchen!

How To Make Easy Lasagna: Inside The Kitchen — Lady and the Blog

Wednesday 16th of February 2011

[...] — click here to see the recipe for my Bolognese sauce.  You have to cook this first before doing anything else. If you don’t have time, then [...]


Tuesday 18th of May 2010

Looks delish. I love anything remotely tomato-y or with pasta. I usually add a bit of beef stock to my bolognese, too. Oh, and if I get organised enough (which isn't often) I will make it all and then put it in the slow-cooker/crockpot on low for most of the day and the meat is soo tender by the evening. I'm about to go and cook sweet 'n' sour chicken and rice, but I'm cheating and using a jar of sauce.


Tuesday 18th of May 2010

I love bolognese sauce! Growing up in Italy meant eating pasta more or less every day... ohhh I miss my parents' kitchen... A little tip that my grandma and dad gave me: add a glass of red wine when you cook the meat, and once you have mixed all the ingredients and added the tomatoes, just add a glass of milk (skim milk, definitely a better alternative to cream; I even tried with soy milk and it works).

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