Episode 10: Bolognese

| Rianne Hagen

Instead of using pasta sauce from a 'potje', why not make your own Pasta Bolognese? It requires some more effort, but it's most definitely worth it! In this tenth episode of Rianne's Recepten, Rianne shows how to prepare Bolognese.

Ingredients (serving 5, maybe 6)

  • 500 gr half pork/half beef minced meat
  • 150 gr bacon
  • 2 small onions/ 1 big onion
  • 2-3 carrots
  • 2-3 celery sticks
  • 1-2 cloves of garlic (optional)
  • 140 gr tomato puree (2 small cans)
  • 1-2 glasses of milk (enough to cover your meat)
  • 1-2 glasses of red wine
  • 2x canned tomatoes
  • 2 bay leaves
  • Salt & Pepper
  • Enough pasta (can recommend tagliatelle)


Cut all your veggies, preheat your pan

Fry your bacon until all the fat has rendered (takes about 5 min)

Add the veggies and fry for 5 min

Add the minced meat: make sure it makes contact with the bottom of the pan to get maximum brown crusts on your meat

When the mince is done, add the milk (enough to cover the meat) and let simmer until it is completely taken up/evaporated.

Add the tomato puree and fry for a minute or two.

Add the wine and stir through until completely evaporated.

Add the canned tomatoes, bay leaves and adjust (a little) with salt and (mostly) pepper.

Leave it simmer on a very low heat for 1,5-2 hours.

Bring to taste with salt & pepper if necessary

Boil the pasta according to instructions

Top with some fresh basil (can recommend)

Bon appétit!

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