Recipe: Back Pocket Bolognese

by: Chef Dana  

Because even if you don’t regularly cook everyone should have a pasta sauce recipe in their back pocket just in case.


1 onion finely chopped

1 carrot finely chopped

1 stalk of celery finely chopped

Rosemary (finely chopped, or dried) and fresh basil for garnish

Balsamic vinegar / red wine

2 cloves of garlic (only a guideline, always let your heart decide)

200g beef mince (this serves 2 , but you can stretch this recipe by adding more meat) *For my vegan homies, I use OutCast burger mix but you could happily substitute for mushrooms

1 can tinned tomato

Vegetable oil 


In a large saucepan, add your grated garlic and rosemary to your mince and brown the mince on a medium heat. Season well. When the meat is browned, put it aside in a bowl for later. In the same saucepan, add a little more oil and sauté your mire poix (onion, celery, carrot). The veggies should soften and the onion will go translucent.  A light sediment should form on the bottom of the pan. Use a splash of balsamic vinegar or wine (or both) to loosen the flavours from the bottom of the pan. If using wine, turn the heat up to high to burn off the alcohol. It will bubble and give off wine fumes. Remove from the heat, taste and season. Add your tinned tomatoes and half a can’s worth of water. Turn your heat down to a low heat and let simmer for 15-20mins minimum to allow the flavours to marry and deepen. Add your cooked mince to your sauce and stir through. Let simmer for an additional 5 minutes then serve hot on cooked pasta and garnish with fresh basil.

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