‘Spaghetti Bolognese’ was my daughter’s favourite dish when she was a young child. This is the sauce I have been cooking for decades. I sometimes add extra ingredients such as Mushrooms, Chilli, Olives, etc. I use this sauce for Potato Chase Bake and Doria as well. Cook a large batch even though you need it for only one or two serves. You can freeze the leftover, or use it next day for another dish.


6 Serves


1 tablespoon Olive Oil
1 Onion *finely chopped
2 cloves Garlic *finely chopped
1 small Carrot *coarsely grated
500g Beef Mince
700g Passata *OR 800g canned Tomatoes
1 teaspoon Sugar
1 tablespoon Dry Italian Herb Mix *add extra as required
1 Bay Leaf
Salt & freshly ground Black Pepper
2 to 3 tablespoons Tomato Paste *optional

  1. Heat Oil in a pot over medium heat, cook Onion, Garlic, Carrot and Beef until the vegetables are soft.
  2. Add Passata, Sugar, Herbs and Bay Leaf. Season with Salt and Black Pepper, and simmer, stirring occasionally, until the sauce is thick.
  3. *Note: If you used canned Tomato, it would take longer time to simmer. 2 to 3 tablespoons Tomato Paste can make the sauce thick quicker and also add more flavour.