Big-batch Bolognese
A big, slow-simmered bolognese that fills the kitchen — makes enough for the freezer, dinner parties or midweek meals. Rich, meaty and comforting.
This is the big-batch bolognese you’ll want to make when you’ve got hungry people to feed or a freezer that needs filling. Slow-simmered and robust, it’s all about layer upon layer of flavour — sweat the veg, brown the mince properly, then leave it to do its thing.
Make it for a dinner party, portion it for lunches, or ladle it over fresh pasta for a proper midweek treat. It gets better after a day in the fridge, so this is a perfect make-ahead winner.
Ingredients
- 30 ml olive oil
- 30 g unsalted butter
- 2 brown onion — finely chopped
- 3 carrots — finely diced
- 3 celery sticks — finely diced
- 4 garlic cloves — crushed or finely sliced
- 800 g minced beef
- 400 g minced pork
- 30 g tomato purée
- 1.6 kg tinned plum tomatoes — crush by hand or with a spoon when added
- 200 ml dry white wine
- 250 ml whole milk
- 500 ml beef stock — low-salt if you prefer
- 2 bay leaves
- 5 ml dried oregano
- 10 ml sea salt — adjust to taste; some added during cooking
- 5 ml black pepper — freshly ground
- 5 ml granulated sugar — balances acidity
- 80 g Parmesan cheese — freshly grated, for serving
- 15 g fresh parsley — roughly chopped, for garnish
Equipment
- large heavy-based casserole or stockpot
- wooden spoon
- ladle
- hand blender (optional) for smoothing
Instructions
Finely chop the brown onion, carrots and celery sticks; crush or slice the garlic cloves. Have all ingredients measured and ready.
Warm the olive oil and unsalted butter in a large heavy-based casserole over medium heat. Add the onion, carrots and celery and sweat gently until very soft — about 12 minutes.
Add the garlic and cook for 1 minute until fragrant.
Turn the heat to medium–high. Add the minced beef and minced pork, season with half the sea salt, and brown thoroughly — about 15 minutes. Break the mince up so it colours well; do this in batches if your pot is crowded.
Stir in the tomato purée and cook for 2 minutes to remove the raw edge.
Pour in the dry white wine, scraping the base of the casserole to release any browned bits. Simmer until the wine has reduced by about half — roughly 5 minutes.
Add the whole milk and simmer gently for about 8 minutes so the milk reduces and softens the acidity of the tomatoes.
Stir in the tinned plum tomatoes (crush them with the back of a spoon), beef stock, bay leaves, dried oregano, remaining sea salt, black pepper and granulated sugar. Bring to a gentle simmer, then reduce heat to low and simmer uncovered, very gently, for 2 hours 30 minutes, stirring occasionally.
Remove the bay leaves, taste and adjust seasoning. If you prefer a smoother texture, blitz briefly with a hand blender (optional). Stir in most of the fresh parsley.
Serve with freshly grated Parmesan cheese sprinkled over each portion.
Tips
- Brown the meat well in batches — the caramelised bits are flavour gold. If you skip this the sauce will taste flat.
- Make ahead: cool completely, portion into freezer-safe tubs and freeze for up to 3 months. Defrost overnight in the fridge and reheat gently.
- If the sauce tastes acidic, a splash more milk or a pinch more sugar will round it out. Taste and adjust after the long simmer.
- Use a hand blender for a slightly smoother finish, but don’t over-blend — you still want some texture.
- Leftovers transform into lasagne or a ragù-topped baked potato; it’s extremely forgiving.
Substitutions
minced pork → replace with an extra 400 g minced beef
Noticeably differentdry white wine → replace with 200 ml extra beef stock plus 1 tbsp red wine vinegar
Stays closewhole milk → replace with 200 ml double cream for a richer, silkier sauce (use less if you prefer)
Noticeably differentParmesan cheese → use 80 g Grana Padano or pecorino for a saltier finish
Stays close
Nutrition
Per serving · estimated
- 616
- Calories
- 43 g
- Protein
- 21 g
- Carbs
- 40 g
- Fat
- 3 g
- Fibre
- 7 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this in advance?
Yes — the flavours improve after a day. Cool, refrigerate for up to 3 days or freeze portions for up to 3 months.
How should I reheat frozen portions?
Defrost overnight in the fridge, then reheat gently in a saucepan over low heat, adding a splash of stock if it looks dry.
Can I use only one type of mince?
Yes. Using only beef is fine, but the pork adds slightly more fat and sweetness — the character will be a little different.
Why is milk used in bolognese?
Milk softens the tomatoes’ acidity and gives the sauce a rounder, silkier mouthfeel. Don’t skip it unless you must.
Community Photos
No photos yet
Be the first to share your creation!
