Easy

Beef Bolognese sauce

Name: Beef Bolognese sauce
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 100 g Carrot (1 medium carrot, trimmed weight); 75 g Onion (half an onion, peeled); 50 g Celery (1 stalk, trimmed); 100 g Fresh Pork Belly; 500 g Minced beef; 40.5 g Extra virgin olive oil; 50 g Butter; 150 ml Red wine; 250 ml Beef stock; 25 g Tomato purée (1 heaped tablespoon); 1 g Salt (suggested amount; adjust at the end); 0.3 g Black pepper (freshly ground black pepper)

Total time2 h 5 min Preparation + cooking; may include waiting

Preparation and possible waiting: 15 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Butter. Celery: Ingredient to check: Celery. Sulphites: check label: Ingredient to check: Red wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Beef stock.

Rating Not yet rated

A slow-cooked Bolognese with minced beef, pork belly and finely chopped vegetables.

Jump to steps

15 minpreparation and possible waiting

1 h 50 mincooking

4servings

2.764 kcalwhole recipe

691 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 5 min Preparation + cooking; may include waiting

Preparation and possible waiting: 15 min · Cooking: 1 h 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Sauce More than 2 hours Italian

Allergens

View full classification 19 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Sauce

Preparation

StewingSautéing

Appliances

Casserole

Cuisine

Italian

Season

All year round

Occasion

Everyday menu

Nutrition

Low carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Sauce

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Finely chop the carrot, onion and celery. Heat the olive oil and butter in a saucepan and soften the vegetables for 8 minutes.
Add the diced pork belly and cook for 4 minutes.
Add the minced beef and fry for 5 minutes, breaking it up with a spoon.
Pour in the red wine and reduce for 3 minutes. Stir in the tomato purée and beef stock.
Season sparingly with salt and pepper. Cook over a very low heat for about 90 minutes with the lid slightly ajar, stirring occasionally, until the meat is tender and the sauce is moist.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

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Ingredients

Method

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