Spaghetti bolognese

Slow cooked bolognese sauce
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01.Spaghetti bolognese

CHOICE recipe bolognese


2 tablespoons olive oil
2 brown onions, finely chopped
2 cloves garlic, finely chopped
2 bay leaves
500g pork mince
500g veal mince
700m1s passata
3 x 400g cans diced tomatoes
Parmesan cheese rind (optional)
2 tabs sea salt
Pepper to taste

CHOICE recipe bolognese


  • In large saucepan heat oil on medium heat, fry onion and garlic until soft.
  • Add bay leaves, pork and veal mince and continually stir until brown, breaking up any lumps.
  • Add passata, tomatoes, water and parmesan cheese rind, salt and pepper.
  • Bring to the boil, reduce heat to low and cook with lid on for 2 hours.
  • Remove lid and cook for another 30 minutes or until sauce is slightly thicker.
  • Serve with your favourite pasta and sprinkle with grated parmesan cheese.
    Serves: 8


  • Freeze left over bolognese.
  • Save and freeze the rind of parmesan cheese to add flavour to the sauce.
  • Freeze any left over sauce, can be used in a lasagna, pasta bake or mousaka recipe.
  • Buy fresh parmesan cheese in a block and keep in the freezer for when required.


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