Meat Sauce for Lasagne

Serves 6-8 for bolognese or lasagne. Scale down the mince to 500g for 2-4 person bolognese, and based on your preference you can change to 1 tin of tomatoes.


  • 1 medium onion, diced
  • 750g lean beef mince
  • 100ml red wine
  • 2 cloves of garlic, minced or finely chopped
  • 2 tins of plum tomatoes
  • 1 200g tube of tomato puree
  • Dash of Worcestershire sauce
  • Dry basil
  • Dry oregano
  • Garlic granules (optional)
  • Salt andĀ pepper
  • Olive oil


  • Heat a tablespoon of oil in a large frying pan on a medium-high heat.
  • Add the mince and use a whisk to break it up and remove any chunks. Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off).
  • Season the mince with salt and pepper and add the red wine. About 100ml is fine.
  • Cook for a few minutes to release the alcohol and then add the onions and garlic.
  • Cook for another 5mins or so to soften the onions then add the tinned tomatoes.
  • Add about 2/3 of the puree, the Worcestershire sauce, a good sprinkle of basil, oregano and garlic granules.
  • Re-season with salt and pepper and add a small pinch of sugar.
  • Turn down to simmer with a lid on for 30mins-1hr