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
  • 1 medium-large onion, finely sliced
  • 2 cloves of garlic, minced or finely chopped
  • 1/2 a stick of celery, diced small
  • 1 sprig of fresh rosemary, chopped
  • 2 tins of plum tomatoes
  • 1 200g tube of tomato puree
  • Dash of Worcestershire sauce
  • Dry basil
  • Dry oregano
  • Garlic granules (optional)
  • Salt and pepper
  • Olive oil


  • Heat a tablespoon of oil in a large pan on a medium-high heat.
  • Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
  • 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). This will take your bolognese to another level of flavour.
  • Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
  • Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
  • Take one of the tins and fill it 2/3 with water, and add that to your sauce.
  • Add about 2/3 of the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
  • Re-season with salt and pepper to taste.
  • Turn down to simmer with a lid on for 30mins