Bolognese sauce

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Tarte en fleur

Bolognese sauce

Preparation 30 minutes
Service 4 people
Difficulty 6/10


  • 450g beef mince 20% fat
  • 200g sausage meat
  • 2 onions
  • 1 carrot
  • 2 stems celery
  • 300g tinned chopped tomatoes
  • 100g tomato paste (double or triple concentrated)
  • 50g butter
  • 10cl fresh whole milk
  • 3 bay leaves
  • 1 glass red wine
  • Salt and pepper


  1. Heat a large heavy pan and add the beef mince and sausage meat (without any additional oil or fat). Sear, breaking up the meat with a spoon. Cook until the meat is well browned (5-10 mins).
  2. Once the meat is cooked, set it aside.
  3. Chop the onions, dice the carrot and the celery.
  4. Melt the butter in the heavy pan until it browns (it will enhance the taste).
  5. Add the celery, carrot and onion. Fry until coloured.
  6. Add the meat, then the tomato paste.
  7. Add the milk, the wine and the bay leaves and mix well. Pour in the chopped tomatoes and season with salt.
  8. Simmer very gently for 2 hours without covering, stirring from time to time.
  9. The sauce will be even better the following day, served with your favourite pasta.

The Chef's twist

For a vegetarian alternative, use red lentils instead of the beef and sausage meat mixture.