Foodslut Bolognese

Feeds: 4


  • 1 tablespoon olive oil

  • 1 white onion, diced fine

  • 1 carrot, diced fine

  • 1 stalk celery, diced fine

  • 400g beef

  • 2 cloves garlic, minced

  • 1/2 cup  vermouth

  • 400g can crushed tomatoes

  • 3 tablespoons tomato paste

  • 2 cups beef stock

  • 1 bay leaf

  • 1 cup milk

  • 2 teaspoons dried oregano

  • 1 teaspoon chilli flakes

  • 3 tablespoons balsamic vinegar

  • 1 1/2 teaspoons salt 

  • ½ teaspoon freshly ground black pepper

  • 400g pasta of your choice


This genuinely is the best bolognese recipe you will ever have. It might not be super traditional and purists may have a go at us for using milk but what it is is packed with flavour and can be used time and time again because who doestn't love a bolognese sauce. One word of a warning - this recipe takes a long time around three hours but my god it is worth it.


  1. Heat oil in a large pot over medium-high heat, heat oil and add onion, carrot, and celery - cook until soft about 5 minutes

  2. Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go

  3. Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced

  4. Stir in tomatoes, tomato paste, beef stock, balsamic vinegar, oregano , chilli flakes and bay leaf – mix well, reduce heat and simmer for about an hour

  5. Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes

  6. Season with salt and pepper

  7. Boil your pasta and once just cooked so slightly aldente use tongs to put pasta into sauce

  8. Add 1/2 cup of the pasta water and heat for one minute or so on a high heat

  9. Add 1/2 cup of grated parmesan - mix and then serve.
"Remember there is no dish that adding bacon does not improve"

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