Authentic Bologna Bolognese

Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta


  • 250g beef mince
  • 250g pork mince
  • 1 sprig of rosemary
  • 1 medium onion
  • 1 carrot
  • 1 stick of celery
  • 150ml red wine
  • 2tbsp puree
  • 900ml-1ltr beef stock


  • Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
  • Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
  • Cook for 5mins, then add the rosemary sprig
  • Cook until the liquid has evaporated and the meat is brown and golden
  • Add the wine and let it bubble away for a minute
  • Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
  • Add the beef stock and stir.
  • Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
  • Serve with your choice of pasta 🙂