Beef Bolognese
This bolognese is a high-protein, slow-cooked pasta dish that's perfect for game day fuelling. Using both beef mince and braised gravy beef, it develops a rich, meaty tomato sauce that gets better the longer it sits.
Serves
4
Prep time
20 minutes
Cooking time
120
Looking for more pre-game pasta ideas? Try my Chicken Pesto Pasta, my Tuna, Zucchini & Basil Pasta, or my Lemon Chicken Risoni with Zucchini.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The sauce freezes well for up to 3 months — freeze it separately from any cooked pasta for best results.
- This is even better the next day. The flavour deepens overnight, so it's worth making ahead.
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Substitutions
- Gravy beef: Swap for topside, silverside or chuck steak — all braise and shred well after a long slow cook without extra fat.
- Beef mince: Pork mince or a 50/50 pork and beef mix works well and adds a slightly sweeter flavour.
- Pasta: Any shape works — rigatoni, spaghetti, pappardelle or penne.
- Passata: Swap for an extra 400g tin of crushed tomatoes blended smooth.
Serving Suggestions
This is a complete meal on its own. A big bowl of freshly grated parmesan on the table for people to help themselves goes a long way.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The sauce freezes well for up to 3 months — freeze it separately from any cooked pasta for best results.
- This is even better the next day. The flavour deepens overnight, so it's worth making ahead.
Substitutions
- Gravy beef: Swap for topside, silverside or chuck steak — all braise and shred well after a long slow cook without extra fat.
- Beef mince: Pork mince or a 50/50 pork and beef mix works well and adds a slightly sweeter flavour.
- Pasta: Any shape works — rigatoni, spaghetti, pappardelle or penne.
- Passata: Swap for an extra 400g tin of crushed tomatoes blended smooth.
Serving Suggestions
This is a complete meal on its own. A big bowl of freshly grated parmesan on the table for people to help themselves goes a long way.
Ingredients
For the beef:
- 400g lean beef mince
- 200g gravy beef, cut into 1–2cm cubes
- 2 tbsp olive oil
- Salt and black pepper
For the soffritto:
- 1 medium brown onion, finely diced
- 1 celery stalk, finely diced
- 1 large carrot, finely diced
- 6 garlic cloves, finely minced
For the sauce:
- 500g passata
- 400g tin crushed tomatoes
- 2 sprigs fresh rosemary
- Small handful fresh basil
To serve
- 350g dried pasta (rigatoni, pappardelle or spaghetti)
- Parmigiano Reggiano, freshly grated
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
680
kcal
Protein
52
g
Carbohydrates
72
g
Fat
18
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Season the gravy beef cubes and the mince well with salt and pepper.
- Heat 1 tbsp olive oil in a large heavy-based pot over high heat until shimmering. Add the gravy beef cubes first in a single layer and leave untouched for 2 minutes. Add the mince around the cubes, pressing it out flat, and leave everything on high heat for a further 2–3 minutes until a proper crust forms on the bottom. Break up the mince, flip the cubes, and cook for another 2 minutes until both are browned all over. Season well.
- Tip the pot slightly and spoon out most of the excess fat and liquid. Reduce the heat to medium-low. Push the meat to the sides and add the remaining 1 tbsp olive oil to the centre of the pot. Add the onion, celery, carrot and cook for 10–12 minutes, stirring occasionally, until completely soft and sweet. Add the garlic and cook for another 2 minutes until fragrant.
- Stir everything together to combine the meat and soffritto. Add the passata and crushed tomatoes and stir well. Bring to a gentle bubble, then reduce to low heat. Cook with the lid slightly ajar for 1 hour, stirring every 20 minutes. Remove the lid for the final 30 minutes to let the sauce thicken. The gravy beef should be completely fall-apart tender.
- Taste and adjust salt and pepper. Break up the gravy beef pieces into rough shreds with a spoon — they should fall apart easily.
- Cook the pasta in heavily salted boiling water until just shy of al dente — usually 1–2 minutes less than the packet says. Reserve 250ml of pasta water before draining. Add the drained pasta directly into the bolognese with a splash of pasta water and toss over low heat for 1–2 minutes so the pasta finishes in the sauce.
- Plate up with freshly grated parmesan and a drizzle of extra virgin olive oil.
Ingredients
For the beef:
- 400g lean beef mince
- 200g gravy beef, cut into 1–2cm cubes
- 2 tbsp olive oil
- Salt and black pepper
For the soffritto:
- 1 medium brown onion, finely diced
- 1 celery stalk, finely diced
- 1 large carrot, finely diced
- 6 garlic cloves, finely minced
For the sauce:
- 500g passata
- 400g tin crushed tomatoes
- 2 sprigs fresh rosemary
- Small handful fresh basil
To serve
- 350g dried pasta (rigatoni, pappardelle or spaghetti)
- Parmigiano Reggiano, freshly grated
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
680
kcal
Protein
52
g
Carbohydrates
72
g
Fat
18
g
Fibre
8
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Season the gravy beef cubes and the mince well with salt and pepper.
- Heat 1 tbsp olive oil in a large heavy-based pot over high heat until shimmering. Add the gravy beef cubes first in a single layer and leave untouched for 2 minutes. Add the mince around the cubes, pressing it out flat, and leave everything on high heat for a further 2–3 minutes until a proper crust forms on the bottom. Break up the mince, flip the cubes, and cook for another 2 minutes until both are browned all over. Season well.
- Tip the pot slightly and spoon out most of the excess fat and liquid. Reduce the heat to medium-low. Push the meat to the sides and add the remaining 1 tbsp olive oil to the centre of the pot. Add the onion, celery, carrot and cook for 10–12 minutes, stirring occasionally, until completely soft and sweet. Add the garlic and cook for another 2 minutes until fragrant.
- Stir everything together to combine the meat and soffritto. Add the passata and crushed tomatoes and stir well. Bring to a gentle bubble, then reduce to low heat. Cook with the lid slightly ajar for 1 hour, stirring every 20 minutes. Remove the lid for the final 30 minutes to let the sauce thicken. The gravy beef should be completely fall-apart tender.
- Taste and adjust salt and pepper. Break up the gravy beef pieces into rough shreds with a spoon — they should fall apart easily.
- Cook the pasta in heavily salted boiling water until just shy of al dente — usually 1–2 minutes less than the packet says. Reserve 250ml of pasta water before draining. Add the drained pasta directly into the bolognese with a splash of pasta water and toss over low heat for 1–2 minutes so the pasta finishes in the sauce.
- Plate up with freshly grated parmesan and a drizzle of extra virgin olive oil.
Watch How to Make It
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