How to make the perfect Bolognese with Lean Mince from The Meat Club

Bolognese Penne

Penne served with bolognese and pecorino cheese

Bolognese is a staple in most families, and once you have it mastered everyone will pine over it. This is a recipe that my mum and Nonna taught me, so I can assure you it’s one of the best!

When making bolognese, always use the best quality meat you I can find, and also tomatoes. I love the 100% beef mince from The Meat Club, because it’s so lean and tender, so that’s what I’ve used. Another tip, always and I mean always make sure you buy Italian tinned tomatoes, trust me there is a difference. I use Cirio, there are so many brands on the market so you can use which ever your local supermarket stocks, just make sure they are made in Italy.

To achieve the best result with your bolognese, it’s best slow cooked, so to get the best result I use my Le Creuset to make the sauce. It’s a nice heavy based saucepan which is exactly what you need for slow cooking.

Here is my recipe that I trust you will love.

Bolognese served with Penne

Servings:  6 people

Prep Time: 20 minutes

Cook Time: 2-3 hours


For the Bolognese:

2 tablespoons olive oil

2 medium carrot’s, finely chopped

2 celery stalk’s, finely chopped

3 cloves garlic crushed

500g The Meat Club lean mince beef

4 x 400g tins of Italian tomatoes (blended)

½ cup of dry red wine

2 tbsp tomato paste

Handful of fresh basil



For the Pasta

500g penne (make sure the pasta is made in Italy)

60g Parmesan or pecorino cheese, grated



  1. To make the sauce, heat your Le Creuset  with nothing in it, once it’s hot add the beef mince and let it cook till all the water has come out of the meat.
  2. Remove the meat from the pan and set aside. Add the olive oil to the pan, once it’s heated add the garlic, carrot’s and celery and fry gently for 10 minutes till the carrots and celery are soft.
  3. Add the mince meat and stir with a wooden spoon to break it up into smaller chunks. Add the wine and allow it to bubble away for a few minutes to allow the alcohol to evaporate. Stir in the tomatoes, tomato paste, fresh basil and salt. Leave to simmer for 2-3 hours.
  4. Cook the penne (or whichever shape pasta you desire) in boiling salted water until al dente, then drain and mix with the sauce. Serve with freshly grated cheese.

Bolognese 1

Frying the lean mince beef in a Le Creuset

Bolognese 2

Simmering the carrots and celery

Bolognese 3

The tomatoes added to the meat, celery and carrots. 

Bolognese 4

The sauce after it has been simmering for 2 hours. 

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