This recipe is a step up from your average bolognese sauce. Various different types of meat, lots of herbs and gentle slow cooking add real depth of flavour to this Italian sauce.






Skill level

Average: 4 (79 votes)


  • 2 carrots
  • 2 onions
  • 4 stalks celery
  • 6 cloves garlic
  • olive oil
  • 600 g quality beef mince
  • 300 g diced veal
  • 300 g minced pork
  • 300 ml red wine
  • 200 ml cream
  • 8 bay leaves
  • 2 tsp cloves
  • 1 cinnamon stick
  • rosemary
  • oregano
  • 100 g pancetta, diced
  • 1 litre beef stock
  • ⅔ cup tomato paste
  • 800 g peeled (tinned or fresh) tomatoes
  • 2 bunches continental parsley, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Gently fry the chopped carrot, onion, celery and garlic in some olive oil. When soft, add the beef, veal and pork and stir until brown. Then add the wine, allow to reduce a little, add the cream, the herbs and pancetta and simmer for 1-2 hours, to reduce the wine completely.

Finally add the stock, tomato paste and peeled tomatoes, and salt and pepper to taste. Reduce heat to a simmer and cook for another 2hours. Add the parsley in the last half hour of cooking. If the meat dries, add more stock. Serve with pasta.