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Italian mamma’s bolognaise

Italian mamma’s bolognaise

A recipe everyone should have in their repertoire.

  • Serves 4
  • More than 1 hour


  • 300g lean beef mince
  • 300g lean pork mince
  • Salt and milled pepper
  • Glug olive oil
  • ½ packet (125g) bacon (back or streaky), chopped
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 4 cloves garlic, finely chopped
  • 1 bouquet garni (sprig each thyme, rosemary and parsley, and a bay leaf)
  • ⅔ cup (160ml) red wine
  • 2 cans (400g each) whole peeled tomatoes, roughly chopped
  • 1-2 cups (250-500ml) beef stock
  • 1 parmesan rind with plastic removed (optional)

  • For serving:
  • Parmesan cheese, grated
  • Handful flat-leaf parsley
  • Spaghetti, gnocchi or creamy polenta


  1. Season mince and brown in a heavy saucepan in oil. Remove from pan and set aside.
  2. Fry bacon in the same pan for a few minutes, then add onion, carrot, celery and garlic. Sauté until soft and slightly browned.
  3. Return meat to pan and add remaining ingredients.
  4. Cover and simmer for 1 hour (adding a little more water if needed).
  5. Season well and remove parmesan rind, if using.
  6. Serve topped with grated parmesan and parsley on your choice of starch.
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