Traditional Bolognese Sauce


March 3, 2016


50ml Bertolli Originale Extra Virgin Olive Oil

1 medium onion, sliced

1 clove garlic, crushed

1 Tbsp marjoram, fresh or dried

1 Tbsp Oregano, fresh or dried

300g minced beef

200ml beef stock

2 Tbsp tomato puree

100g mushrooms, sliced

1 x 400g can tomatoes

Salt and freshly ground pepper, to taste

Parmesan cheese, freshly grated

Serves 4


1. Heat Bertolli Originale Extra Virgin olive oil in a large frying pan. Add onion, garlic, marjoram and oregano. Cook over a gentle heat until onion is transparent.

2. Increase the heat and add the minced beef, stirring regularly until browned (approx. 3 minutes). Add stock and tomato puree, and simmer gently for a further 3 minutes.

3. Add mushrooms and tomatoes, simmer 3 minutes more. Season with salt and freshly ground black pepper to taste.

4. Serve with pasta and freshly grated Parmesan cheese.