This bolognese recipe is one of my absolute favourite recipes of all time and it has been for years. It’s my dad’s recipe and he gave me it after I moved away for university. It’s a bit time consuming because of all of the simmering that goes on and such, but it can be done in an afternoon on a weekend no problem. IMHO, it’s so worth it to make this recipe on occasion.

A few times I just have made the bolognese sauce, then only cooked enough noodles for 1-2 people (it serves more than 2 in a single recipe), and frozen the remaining sauce for future dinners. The sauce holds up quite well when defrosted and that way I can enjoy it on more occasions without always having to repeat the long-ish cooking process every time.

When making the sauce, you should seriously blend up the onion, celery, carrot and Porcini mushrooms in a food processor. The first time I made this bolognese, I only had a blender and it is super hard to blend the ingredients in there; a food processor is much easier, efficient and makes everything come out smoother.


  • ½ oz. Porcini
  • ¼ cup each onion, carrot and celery
  • 1 garlic clove minced
  • 2 tbsp. olive oil
  • ¾ pounds lean Triple mix burger (beef, pork, veal)—if not available use half beef and half pork
  • 1 cup milk (2% or whole)
  • 1 cup dry white wine
  • 2 tbsp. tomato paste
  • 28 oz. canned whole tomatoes
  • 2 tsp. salt
  • Adding some anchovies, fennel and oregano is not traditional but very tasty.


  • Rehydrate the porcini in hot water.
  • Put coarsely diced onion, celery, carrot and Porcini in a food processor and pulse repeated until finely minced. Scrape down the sides of bowl to be sure it is all minced.
  • Fry the veggie mix in olive oil over medium heat for 5-6 minutes. Add the garlic in the last minute
  • Add the burger.
  • Stir frequently until just barely turning colour
  • Stir in milk and simmer over medium low heat. Stir occasionally till nearly dry.
  • Add wine. Repeat stirring occasionally till nearly dry.
  • Stir in tomato paste.
  • Drain the tomatoes and grind them fine in a blender.
  • Add tomatoes to the burger a bit at a time and simmer on low heat.
  • Adding tomatoes slowly bit by bit prevent the messy volcano effect that occurs by adding all at once.
  • Simmer and stir till all the tomato is added 1-2 hours.
  • Slower simmering improves the flavour and texture.


  • Serve on your favourite pasta.
  • Top with fried capers.

Voila! And bon apetit. If you try this recipe, I hope that you will love it as much as I do.

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One thought on “Bolognese

  1. Fried capers:
    Something that very few have heard of.
    Drain and rinse a bottle of capers in a sieve.
    In a small Teflon frying pan heat 1/3 cup of olive oil on medium/low and pour in capers.
    Stir every few minutes.
    Eventually the brine boils away ant the capers turn a light brown.
    Pour oil and capers through a sieve to drain.
    The capers will be salty/crispy caper tasting nuggets that you sprinkle a teaspoon or two over each plate of pasta.

    Definitely the best way to enjoy capers with pasta


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