Bolognese Sauce (GF) (DF)

Bolognese Sauce

This bolognese sauce is a fairly traditional take on the Italian classic. Please note that this version of the sauce is primarily intended for use in a lasagna. When making it for spaghetti bolognese you can add in some celery and carrots with your onions at the beginning of the sauce, but honestly I prefer it without!


  • 1 onion
  • 2 tsp minced garlic
  • 1/2 tbsp dairy free spread
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp of dried basil (or 4 fresh leaves chopped)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika
  • 1/2 tsp of dried oregano (or 4 fresh leaves chopped)
  • pinch of ground chilli
  • 1/4 tsp of ground cumin
  • 2 x 400ml cans of diced or chopped tomatoes
  • 100ml of tomato paste
  • 150ml red wine (such as Shiraz)
  • 2 pinches of sugar
  • 500g minced meat (I like to do half pork and half beef)


  1. In a large stock pot, add the butter and oil over a low heat.
  2. Once the butter has melted, add the onions and garlic and cook until onions are translucent.
  3. Add all of the herbs and stir until well combined.
  4. Add the cans of tomato and the wine and stir until well combined.
  5. Increase heat to medium and allow to saute for about an hour stirring occasionally.
  6. Add the sugar and tomato paste. And here feel free to add additional salt to your liking.
  7. Add the mince and stir through.
  8. Increase the height of the pot and cook for a further 10 minutes until the meat is cooked through.