Sandy Docherty's Bolognese


Sandy says the secret to the best Bolognese sauce is long slow cooking, so use a dish that can go on the stove and also into the oven, otherwise it means transferring pans which increases the washing up, (and who wants to wash up more than they need to?).

First fry your mince and see how much fat it gives off, if its quite a lot, spoon a little of this off and discard.

Next add your chopped onion

Add the finely chopped vegetables, this does two things: it adds some essential vegetables and also it adds bulk so it makes your mince go a little further which means you can invite guests to share your delicious creation.  

Cook till it is brown

Add the garlic and herbs and stir

Next add the tomatoes and the whole tube of puree, this will make the sauce think and very tasty so don't worry if it seems like a lot.

Stir this all together and you may at this point need to add a little water just to loosen it out, this will depend on whether you used the Passata or tinned tomatoes.

Either put your lidded pan on a very low heat and simmer for a good 2 hours stirring occasionally, you may need to add a little more water, if you do remember to check the taste that it doesn't loose too much.

Otherwise, place in a pre heated oven on about 120c or gas mark 2/3 and bake with a lid on for 2 -3 hours. This is the most ideal way as you can then go about day/evening and just leave it to smell like small bistro in the Mediterranean.

Ps. I always add a splash of red wine when its cooking instead of the water, but don't tell anyone!!!!


Serve with boiled pasta of your choice or mashed or on toast, Freeze some and then even make a pie with some.


Twitter: @SANDYDbakes


Prep time:

Cook time:

Serves: 0

  • 450g/1lb minced beef (the best you can afford)

  • 1 onion chopped

  • 1-3 cloves of garlic (depending on how much you like) chopped or crushed

  • 1 carrot - finely diced or grated

  • 2 sticks of celery - finely diced or grated

  • 200gm/ 8oz mushrooms - finely chopped

  • 1 tube of tomato purée

  • 1 carton of passata / or tinned chopped tomatoes

  • 1 tsp dried oregano or mixed herbs

  • Salt and pepper