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Best Bolognese

Best Bolognese


  • 4 small onions chopped finely
  • 4 cloves garlic chopped finely
  • 3 sprigs thyme chopped finely
  • S.P.G. or salt and pepper to season
  • olive oil for frying
  • 6 streaky bacon rashers chopped finely
  • 500g 15 - 20% beef mince
  • 10 large tomatoes chopped roughly
  • 300ml chicken or veg stock
  • 150ml white wine
  • 2 tablespoons "Fury" or another chilli sauce
  • 1 tablespoon tomato paste
  • a half a handful of basil chopped finely


  • Prep Time: 10 mins
  • Cook Time: 1 - 3 hours
  • Yield: 4 Generous Servings

We usually cook this recipe in a Dutch oven over a wood fire when camping, but you can just as easily make it on a stove top. You can use a frying pan for the first part, but a saucepan is better for the long cook.

Fry the onions, garlic, thyme in a generous glug of olive oil for about 15 minutes until soft. Add salt and pepper at this stage to give a good base of seasoning for the rest of the ingredients.

Add the streaky bacon and continue cooking for another 15 minutes or so on a low heat until the onions are caremelised. A low heat is better for releasing the fat from the bacon.

Remove all the ingredients from your Dutch oven or frying pan and set aside. Add the mince to the still hot pan and fry until browned.

Remove the mince from your Dutch oven or frying pan and set aside. Now add the tomatoes to the still hot pan and fry until soft. Mash the tomatoes with a fork or bash  them with any sort of tool to hand.

Add the wine and stock to the pan with the tomatoes and gently scrape the bottom of the pan to deglaze it. Add your chilli sauce and tomato paste. Bring to a simmer and then add back in your mince and other ingredients.

Cook over a low heat for at least 1 hour and up to 3 if you wish. Add the basil towards the end of cooking.

If this is not the best bolognese you have ever eaten then we will be very surprised. Feel free to add any vegetables that take your fancy.

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