Bolognese sauce

A bolognese sauce is a great way to use up vegetables in your fridge. 

You can use this recipe as a base and add other vegetables you would like to use up.


Preparation & Cooking time: 40 minutes
Difficulty: Easy
Servings: Makes 4 servings - Can be frozen


2 tbsp olive oil
450 g lean minced beef
1 onion, chopped
2 carrots, chopped
4 large mushrooms, chopped
2 cloves garlic, finely chopped
1 tsp dried oregano
1 can chopped tomatoes
250 ml or 1 cup beef stock
1 tbsp tomato puree
1 pinch sugar
salt and pepper


1 Heat the olive oil in a large pan. Add the beef and onions and cook for 5 minutes, stirring.

2 Stir in the carrots, mushrooms, garlic and oregano and continue cooking for 1 minute.

3 Add the tomatoes, stock, tomato puree and sugar. Bring to a simmer and cook gently over a low heat for about 20 minutes, until most of the liquid has evaporated. Season to taste with salt and pepper.

4 Serve with pasta or rice, or use as a filling for lasagne or baked potatoes.

Leftovers: Use up leftover sauce by topping a chicken schnitzel with sauce and cheese and grilling to make a Parmigiana. Or combine with leftover cooked pasta and bake into mini spag bol frittatas.