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Pasta Bolognese

A modernised take on the traditional Italian ragu. Perfect for feeding a family, this hearty Bolognese freezes well too.
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3 hrs 30 mins


Serves 8

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Pasta Bolognese

  • 500g Steak mince
  • 2 x Medium diced onion
  • 4 x Garlic cloves
  • 2 x Large glasses of red wine
  • 20g Dried basil
  • 20g Dried oregano
  • 4 x Tin chopped tomatoes
  • Salt & Pepper for seasoning


  • Step 1 : Brown the mince

    Begin by heating a large pan over medium heat. Once the pan is hot, add the minced meat and cook until it is browned on all sides.

    As the minced meat cooks, finely chop your onion and set it aside.

    Once the minced meat is fully cooked, add the chopped onion to the pan.

    Cook the onion with the minced meat until it becomes translucent, stirring occasionally to prevent burning.

  • Step 2 : Add flavour

    While the minced meat and onion are cooking, peel and finely chop a clove of garlic. Once the onion is cooked, add the garlic to the pan and stir well to combine.

    Next, add a pinch of dried basil and oregano to the pan. Stir to combine.

    Add red wine into the pan and stir well.

    Add chopped tomatoes to the pan and stir well to combine all of the ingredients.

  • Step 3 : Finish in the oven and serve

    Once all of the ingredients are well combined, transfer the mixture to a heavy baking dish.

    Place the baking dish in the oven and bake at 150°C for 3 hours.

    Once the dish has finished cooking, remove it from the oven and let it cool for a few minutes.

    Serve the dish with your choice of pasta. Enjoy!