5 cups


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped (replace with green part of a spring onion or shallot, avoid the white bulb)
  • 1 teaspoon dried oregano
  • 800g beef mince
  • 1/2 cup red wine (optional)
  • 2 cups  fresh tomatoes chopped or grated
  • 1 cup home made onion free stock
  • 1 teaspoon caster sugar
  1. Heat oil in a large heavy-based saucepan over medium heat. Cook spring onion for 3 to 4 minutes or until  softened. Increase heat to medium-high. Add oregano. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add wine (if using), tomato, stock and sugar. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, stirring occasionally, for 30 to 40 minutes or until thick. Season with salt and pepper.


  • Bolognaise flavour intensifies with long, slow cooking. Cooking in a partially covered pan prevents it drying out.To freeze: Spoon cooled bolognaise into an airtight container. Freeze for up to 3 months.To thaw: Place in fridge overnight.To reheat: Spoon into a saucepan over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until heated through.