Bolognese Sauce

I can’t believe that mummybakesdairyfree is over a year old and yet I haven’t posted my bolognese sauce recipe. It is one of little one’s favourite meals and we have it most weeks. I definitely don’t claim this to be a classic bolognese sauce, but it is a hit with my little one and is an easy way to get lots of veggies into her meal. It’s also cheap, easy to make and pretty healthy. There are a lot of jarred sauces on the market but I’d really recommend you check out the labels. The majority of the ready made sauces contain a high level of salt and sugar. My recipe contains no added sugar, very little salt (I use a low salt stock- Kallo) and I honestly don’t think it misses it. 

A go to dinner!
What I also love about this recipe is how versatile it is. The version I posted below is my bog standard bolognese sauce, however I always end up chucking in whatever veg I have left in the fridge that needs using up. This helps it from getting a little stale as well. I also find that you can present it in a number of ways- lasagne, cannelloni, pasta bake, on a jacket potato, with plain old spaghetti or penne pasta. I’ve even spread it on a tortilla wrap and made a meat feast style pizza. 

Honestly don’t underestimate how amazing a good bolognese sauce can be!
500g mince, I used beef 

Olive oil

1 onion, diced

2 cloves of garlic, sliced

2 carrots, diced

1 celery stalk, diced

150g mushrooms, chopped

1 tbsp tomato purée

1 tsp each of basil and oregano

2 tins of chopped tomatoes (800g)

200/300ml hot vegetable stock (I used kallo very low salt) or just boiled water

6/8 cherry tomatoes 

Handful of frozen peas and sweetcorn (optional)
1. Over a medium heat brown the mince in a large saucepan. Once browned remove the mince and drain the fat away. Keep the move to one side 

2. Next add the onion, garlic, celery and carrot and cook until starting to soften, about 8-10 minutes. Add the mushrooms and return the mince to the pan, cooking for a couple of minutes. 

3. Stir in the tomato purée, basil and oregano, cooking for a few minutes. 

4. Pour in the tinned tomatoes, veg stock (or just boiled water), cherry tomatoes and stir until well combined. Add seasoning if using. 

5. Bring to the boil, then reduce the heat and simmer for 35-40 mins until reduced and the sauce is thicker. Stir regularly and if it gets too thick add a splash more water. At about ten minutes before finishing the sauce, add the frozen peas and sweetcorn and stir through. This would also be a great time to add any left over cooked veg. 

6. Serve with the pasta of your choice and some yummy dairy free garlic bread!
Important Bits
Dairy, egg, nut, soya and gluten free


Total make time less than an hour and a half

Makes 6 (adult) servings


Free From

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