Nutritional Info

Nutrition Facts

Serving Size 1 (87g)

Calories 135
Calories from Fat 105 (78%)
Amount Per Serving %DIV
Total Fat 11.7g 18%
Saturated Fat 2g 10%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 306.4mg 13%
Potassium 46.8mg 1%
Total Carbohydrate 3.3g 1%
Dietary Fiber 0g 0%
Sugars 0.7g
Protein 0.8g 2%

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Recipe Description
This is a versatile meat sauce.  You can toss it with freshly cooked pasta, or layer it in a baked dish like lasagna.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1   onion, finely chopped
1   small carrot, finely chopped
1   celery stick, finely chopped
2 Clove(clv)  garlic, finely chopped
14 Ounce(oz)  beef, minced (ground)
1/2 Cup(c)  red wine
1 Tablespoon(T)  fresh flat leaf parsley, chopped
3 Tablespoon(T)  olive oil
1 Cup(c)  passata (strained bottled tomatoes)
1 Tablespoon(T)  tomato puree (paste)
1 Teaspoon(t)  oregano, dried
1 1/2 Cup(c)  beef stock
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, ground, to taste


Heat the oil in a large pan, then add the chopped onion, carrot, celery and garlic and cook over a low heat, stirring frequently, for 5 to 7 minutes, until softened.  Add the minced beef and cook for 5 minutes, stirring frequently and breaking up any lumps in the meat with a wooden spoon.  Stir in the red wine and mix well.  Cook for 1 to 2 minutes, then add the passata, tomato puree, fresh parsley, dried oregano and 4 tablespoons of the stock.  Season with salt and pepper to taste.  Stir well and bring the mixture to a boil.  Cover the pan, and cook gently for 30 minutes, stirring from time to time and adding more stock as necessary.  Taste for seasoning and toss with hot, freshly cooked pasta, or use in baked pasta dishes.

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