If you think that a truly good Bolognese sauce has to be complicated, this recipe proves the opposite. After decades of trial, error, and plenty of home-cooked suppers, this is the version that finally became "the one" - simple, hearty and deeply flavorful.
This is the kind of sauce that tastes like it has been perfected over a lifetime - because it has. Whether you spoon it over pasta, tuck it into a lasagna or serve it over fluffy mash or rice, this simple Bolognese will bring everyone to the table happy.
Simple ingredients. Simple methods. Delicious food. Always.
When I was a child we ate only very basic foods. There really wasn't much out of the simple or the ordinary on our dinner table. Meat and potatoes . . . vegetables. A chicken a couple of times a year, turkey at Christmas, ham at Easter. You knew exactly what day of the week it was by what was on the table. No variance.
The only vegetables we had were carrots, swede, peas , green beans . . . sometimes my mom would shake it up a bit and we might have a tin of corn, or mixed vegetables.
When I was about fifteen or so, my mother discovered "Eye" talian spaghetti. A box of spaghetti cooked to death . . . and served with "Eye" talian spaghetti sauce. A pound of cheap beef mince fried and stirred into a tin of cheap and nasty spaghetti sauce.
It was not my favourite meal to be perfectly honest. I couldn't stand the texture of the meat with the mushy pasta, and that sauce. UGH . . . When you know better you do better. She tried.
Once I got out on my own I started experimenting and trying my own thing. I think jarred pasta sauces these days are really quite good compared to that original sauce my mom used. A good tomato/bolognese sauce is so easy to make from scratch, I would never use a jarred one, except in a pinch. From scratch is the best of all, and it is such a simple sauce to make.
This recipe that I am showing you today is the result of probably thirty or so years of my trial and testing of what worked for me and what didn't. An Italian purest would probably say it's not Italian. I am no purest. I only know what tastes good and this tastes mighty good. Trial and error.
The secret is to brown the meat, onions and garlic off and then add the wine and allow it to almost evaporate until adding the remaining ingredients. This really concentrates the essence of the wine into the flavour of the sauce and makes for a really delicious sauce indeed.
Other than that I have experimented through the years with my own combination of herbs and spices and I do believe that this is one of the best Bolognese sauces anyone could ever hope to eat. Authentic or not. It is beautiful. It's as simple as that.
🍅INGREDIENTS REQUIRED TO MAKE BOLOGNESE SAUCE🍅
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
🍅NOTES ON INGREDIENTS🍅
Extra Lean Ground Beef This is the hearty backbone of the sauce, giving it richness without excess grease. The recipe begins by browning it thoroughly with the onions and garlic — a key flavour‑building step .
Olive Oil Used to soften the onions and peppers at the start, creating a savoury base for the meat and tomatoes .
Onion & Green Pepper Finely chopped, these vegetables add sweetness, depth, and a gentle earthiness. They soften into the sauce and help round out the tomato acidity .
Garlic Minced and added with the beef, garlic brings warmth and aromatic depth without overpowering the sauce .
Red Wine One of the recipe’s secrets: the wine is boiled until almost evaporated, concentrating its flavour and giving the sauce a mellow, complex base .
Chopped Italian Tomatoes These tomatoes provide bright acidity and body. Their juice helps the sauce simmer into a rich, hearty consistency .
Tomato Passata Smooth and velvety, passata deepens the tomato flavour and helps create the sauce’s signature thickness and cling. You can also use a quality tinned tomato sauce.
Tomato Purée/Paste A concentrated tomato boost that intensifies flavour and adds a touch of sweetness .
Balsamic Vinegar Just a splash adds subtle sweetness and acidity, enhancing the tomatoes and balancing the richness of the meat .
Dried Oregano, Basil & Parsley This trio of herbs brings familiar Italian warmth. They infuse the sauce as it simmers, adding layers of savoury, aromatic flavour .
Sugar A small but important addition — it softens the sharpness of the tomatoes and rounds out the sauce’s flavour profile .
Ground Cloves A signature touch: just enough to make you wonder what that elusive flavour is. It enhances the tomatoes without ever standing out on its own .
Salt & Black Pepper Essential for balancing and brightening all the flavours. Added early, then adjusted at the end for perfect seasoning .
Bay Leaf (broken in half) Adds a subtle herbal depth that develops during the long simmer. Removed before serving .
Parmesan Rind (or 2 TBS grated Parmesan) A beautiful finishing touch — the rind melts slowly into the sauce, adding savoury richness and umami. If using grated Parmesan, stir it in during the final simmer .
Hot Pepper Flakes (optional) For a gentle kick if you like a bit of heat. Completely optional but lovely for those who enjoy a touch of spice .
🍅HOW TO MAKE BOLOGNESE SAUCE🍅
This is an excellent sauce and very easy to make.
- Heat the olive oil in a large saucepan over medium heat. (Don't be in a rush)
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened. (I don't like to let them brown.)
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink. (You can let the beef brown a bit, which will add more flavour to the sauce.)
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated. (This condenses the flavours and makes for a nicer sauce.)
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer. (A slow bubble is fine.)
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
🍅HINTS AND TIPS FOR SUCCESS🍅
Brown everything well at the start
The recipe's biggest secret is right in the method: browning the meat, onions and garlic before adding the wine builds deep, savoury flavour. Don't rush this step - let the moisture cook off and the meat take on some colour.
Let the wine almost fully evaporate
This is a key flavour-building moment. Boiling the wine until it has nearly evaporated concentrates its essence and gives the sauce a rich, mellow backbone.
Simmer low and slow
Once everything is in the pot, keep the heat very low and let the sauce gently bubble for at least an hour. This slow simmer develops body, sweetness, and depth. Leave the lid slightly ajar to help it reduce properly.
Add the Parmesan ride for extra richness
If you have a rind, toss it in - it melts slowly, adding savoury, cheesy depth. If not, a spoonful of grated parmesan works too. Just remember to remove the rind before serving.
Adjust the consistency as needed
If the sauce gets too thick during it's long simmer, a splash of beef stock will loosen it up without diluting the flavour.
Taste and season at the end
With tomatoes, wine, herbs, Parmesan all contributing flavour, a final seasoning check ensures balance. A pinch of sugar is already included to soften acidity, but you can adjust salt and pepper to taste.
Make it ahead - it only gets better
Like most slow-cooked sauces, Bolognese tastes even better the next day. Leftovers also freeze beautifully.
🍅FREQUENTLY ASKED QUESTIONS🍅
WHAT MAKES THIS BOLOGNESE SAUCE SO FLAVOURFUL?
The secret is in the technique - you brown the meat, onions, and garlic first, then add the wine and let it almost fully evaporate. This concentrates the wine's essence and builds a deep rich base for the sauce.
CAN I USE A DIFFERENT KIND OF WINE?
I recommend using a red wine and one that you would be willing to drink. If you are not a person who drinks alcohol, then you can use a good beef stock in the same amount.
WHAT IF MY SAUCE GETS TOO THICK WHILE SIMMERING?
If you think your sauce is too thick, simply thin it with a splash of beef stock or water.
DO I HAVE TO USE A PARMESAN RIND?
Not at all. If you don't have a rind, you can use about 2 TBS of grated Parmesan cheese in it's place. The rind adds extra richness, but both options work beautifully.
HOW LONG SHOULD I SIMMER THE SAUCE?
The sauce simmers low and slow for about an hour, then the Parmesan is added and it cooks for another half hour. This gentle cooking time is what gives the sauce its depth and silky texture.
CAN I FREEZE ANY LEFTOVERS?
Yes, this sauce freezes beautifully. Simply pack into airtight freezer container, label and date, then freeze. Use within six months. Just thaw in the refrigerator overnight and then gently reheat over medium low heat until heated through.
HOW CAN THIS BE SERVED?
This is great ladled over cooked pasta. But some people like it with potatoes or rice. It makes a nice base for a cottage pie.
🍅A FEW OTHER DELICIOUS PASTA RECIPES🍅
Pasta is one of my favorite food groups. I have been known to sit down and enjoy a bowl of pasta with nothing more than butter, salt and pepper. Here are a few others I enjoy!
PASTA E PISELLI - A simple Italian comfort food that feels almost magical in its ease. Just a handful of humble ingredients - onion, pasta, peas, water and cheese. These simple things come together in one saucepan to create a dish that's creamy, cozy, and unbelievably flavourful. A bowl of this is pure, uncomplicated joy.
CHUCKWAGON BEEF & PASTA SKILLET - A hearty, homestyle supper that feels like it's been passed down through generations. Lean ground beef, tender pasta, and a sweet and tangy BBQ-style sauce all simmer together in one pan, creating a rich, comforting dish that tastes far bigger than the simple ingredients behind it. Everything cooks right in the skillet. No fuss, no muss. No extra dishes. A sprinkle of melty cheese at the end makes it even more irresistible. Quick, economical, satisfying.
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Yield: Serves 6
Bolognese Sauce
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
Just the way I've always done it. Simple. Delicious. Easy. A hearty sauce that can be used on top of spaghetti, in lasagnas and bakes, or as the my husband enjoys it, ladled over potatoes.
Ingredients
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened.
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink.
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated.
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer.
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
Notes
Any leftovers can be frozen in containers for up to six months. Just thaw in the refrigerator overnight and reheat as needed.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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.JPG "Caraway Seed & Lemon Cake")
If you love old-fashioned bakes with a touch of charm, this Caraway Seed & Lemon Cake is a beautiful little loaf to add to your teatime rotation. Adapted from a trusted Tamasin Day-Lewis recipe, it combines the bright freshness of lemon with the gentle warmth of caraway - just a subtle hint, never overpowering.
A touch of vanilla, finely ground almonds for tenderness, and that clever trip of rubbing lemon zest into the sugar for extra fragrance and flavour make this loaf wonderfully moist, aromatic, and evenly textured.
Its simple, comforting, and perfect, served thinly sliced with a hot cuppa or even a little schmear of butter. A lovely bake for any day you want something that is quietly delicious.
I usually like to have something baked in the house to sit down and enjoy with a hot drink mid-afternoon. A bit of cake, a cookie, a square . . . just something sweet that goes really well with a hot drink.
This recipe I am sharing with you today was adapted from a cookery book by Tamasin Day-Lewis. I love her recipes. They are all fabulous. I used to love watching her television programs (Tamasin's Weekends and Great British Dishes). She is the sister of Daniel Day Lewis (the actor), and also writes regularly for a variety of magazines and publications. She is also a film director and producer in her own right. So, very accomplished.
I love and trust her recipes. They are impeccable. I have never cooked one of her recipes that didn't turn out or that wasn't delicious. In her narrative to this recipe, she speaks of Victorian Seed Cake as being hideous. On that point we will have to disagree I am afraid.
I baked a traditional seed cake on here several years ago and it was lovely. You can find that recipe here. It was said to be William Wordsworth's sister's favourite cake, and it is not hard to see why. Its beautifully delicious.
So is this cake, which like the other seed cake makes use of Caraway seed as a flavouring. Do NOT be tempted to add more than the recipe asks for or you will be disappointed by the almost medicinal flavour of the cake. The flavour of caraway should not be the predominant flavour here . . . but only a subtle hint.
This is a delicious cake with a fine, even texture, lightly flecked with caraway seed and deliciously flavoured with lemon.
Tamasin enjoys hers with a glass of 20 year old Pedro Ximenez Sherry. Me, I make do with a hot cup of lemon tea. Everybody's happy.
🍋INGREDIENTS NEEDED TO MAKE THIS CAKE🍋
Simple pantry ingredients put together in a most delicious way.
- 1/2 cup (120g) butter, softened
- 2/3 cup (120g) sugar (in the U.K. use caster sugar)
- 3 large eggs
- 1/2 tsp vanilla paste
- 1/4 tsp lemon extract
- 1 heaped tsp caraway seeds
- the finely grated zest of one lemon
- Scant 1 1/4 cups (170g) self-raising flour
- 3/4 cup (60g) ground almonds
- 2 TBS whole milk
🍋NOTES ON INGREDIENTS🍋
Butter (Softened)
Softened butter is essential for achieving that light, fluffy creamed base. it blends smoothly with the lemon-infused sugar to create a beautifully airy texture in the finished loaf.
Sugar & Lemon Zest
Rubbing the finely grated lemon zest into the sugar first is a brilliant tip I learned from Dorie Greenspan. It releases the oils and intensifies the lemon, giving the cake a brighter, deeper citrus flavour.
Eggs
Three eggs provide richness and structure. Adding them one at a time helps maintain the batter's smoothness and prevents curdling.
Vanilla Paste & Lemon Extract
These two flavourings work together to support the lemon without overwhelming it.
Caraway Seeds
Caraway is the star, but only a whisper. Don't add more than directed or the flavour can become medicinal. Used sparingly, it adds a subtle, old-fashioned warmth that complements the lemon beautifully.
Self-Raising Flour
Provides lift and structure, helping the loaf rise evenly and bake into a fine, tender crumb.
Ground Almonds
These add moisture, richness, and a delicate nuttiness. Tehy also help to create the cake's even velvety texture. Almond meal/flour is simply finely ground blanched almonds, powdery, not oily. Don't use the one with skins in it.
Whole Milk
Just a splash loosens up the batter and ensures the loaf baked up tender, rather than dense.
🍋HOW TO MAKE CARAWAY SEED & LEMON CAKE🍋
A very simple make and bake.
- Preheat the oven to 330*F/ 170*C/gas mark 3. Butter a 9 X 4 inch loaf tin and line with paper. Butter the paper. (This makes sure that the cake will not stick.)
- Rub the lemon zest into the sugar until very fragrant. (Just use your fingers. This simple step makes a wonderful flavor difference.)
- Cream the butter in a bowl along with the lemon sugar until light and fluffy. (I use an electric hand whisk to do this.)
- Beat in the vanilla, lemon extract, and then eggs, one at a time. (Slowly so as not to curdle the dough. If it does start to split you can add a bit of the flour to bring it back together.)
- Stir in the caraway seeds. Sift the flour over top and then add the ground almonds, folding all together well. (I use a spatula or large metal spoon to do this.)
- Stir in the milk. Spoon into the prepared loaf tin. (Smooth the top over and then run a knife down the center to give you a lovely crack in the top.)
- Bake in the preheated oven for 50 minutes. (It should be well risen and golden brown. A toothpick inserted in the centre should come out clean.)
- Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
- Store in an airtight container. (It will keep well for up to a week.)
🍋HINTS AND TIPS FOR SUCCESS🍋
Rub the lemon zest into the sugar first
This is a trick that helps to release the lemon's oils and gives the cake a brighter, deeper citrus flavour. It really does make a difference.
Cream the butter and lemon sugar together until very light and fluffy
A well-creamed base is key to achieving that fine, even texture the cake is known for.
Add the eggs one at a time
This keeps the batter smooth and prevents curdling, ensuring a tender crumb.
Measure the caraway carefully - no more than stated in the recipe
Caraway should be a subtle whisper, not the dominant flavour. Too much and the cake becomes medicinal.
Use finely ground almonds (almond meal/flour)
These add moisture and richness. If grinding your own, stop before the oils release. They should be powdery, not moist. Do not use the almond meal which contains the skins. Only blanched almonds.
Fold gently once the flour and almonds are added
Overmixing can toughen the cake. A gentle fold keeps the texture tender.
Check for doneness with a toothpick
It should come out clean - this ensures the loaf is baked through without drying out.
Let the cake cook in the tin for exactly 10 minutes.
Not hours - just 10 minutes. This helps it set before turning out.
Store in an airtight container
This keeps the cake moist and preserves that lovely lemon-caraway aroma.
Optional but delicious
Serve with softened butter or honey butter. It is pretty darn delicious plain, but a little butter or honey butter makes it extra special.
🍋FREQUENTLY ASKED QUESTIONS🍋
WHAT DOES CARAWAY ADD TO THIS CAKE?
Caraway brings a gentle, old-fashioned warmth - but only a hint. Don't add more than directed to add.
WILL THE LEMON FLAVOUR COME THROUGH STRONGLY?
Yes, by rubbing the lemon zest into the sugar, the oils are released and boost the citrus fragance and flavours.
CAN I USE VANILLA EXTRACT INSTEAD OF PASTE?
Yes, by all means 1 tsp will be plenty.
WHAT ARE GROUND ALMONDS? ARE THEY THE SAME AS ALMOND FLOUR?
Yes, ground almonds, almond meal, and almond flour are essentially the same thing. Finely ground blanched almonds (no skins). They should be powdery, not oily or moist.
CAN I GRIND MY OWN ALMONDS?
Yes, you can! Just grind blanched almonds until fine, stopping before the oils release, so they stay dry and flour-like.
HOW CAN I TELL IF MY CAKE IS DONE?
It should be well risen, golden brown, and a toothpick inserted in the center should come out clean.
HOW LONG SHOULD IT COOL IN THE TIN?
Exactly 10 minutes. This helps it to set up perfectly.
HOW SHOULD I SERVE IT?
Thinly sliced, plain or lightly buttered. It's also lovely with fresh berries and a bit of cream.
DOES IT NEED ANYTHING ON TOP?
Not at all. It's pretty delicious just as is.
🍋A FEW OTHER TEATIME RECIPES TO ENJOY🍋
I am of the opinion that there is nothing that can improve a nice hot cup of tea more than a bit of something sweet to enjoy along with it. Here are a few other favorites.
ZESTY LEMON COCONUT BARS - Bright, sunny, and irresistibly moist. An easy one-bowl coconut cake baked until tender and golden, then topped with a rich creamy lemon buttercream and a shower of fresh zest for extra sparkle. The combination of sweet coconut combined with tangy lemon is pure magic, creating a treat that's simple to make, beautiful to serve an absolutely perfect with a hot drink or even a scoop of vanilla ice cream.
GINGER CRUNCHIES - Crisp, buttery and wonderfully moreish. These are the kind of teatime treat that disappears the moment they hit the plate. A tender shortbread-like base infused with warm ginger bakes to a pale golden crunch, then gets topped with a lush, melt-in-the mouth ginger glaze that seeps into every crumb for even more flavour. Add a sprinkle of stem or candied ginger on top, and you have a sweet spicy bite that's impossible to stop at just one.
Pin this delicious recipe to your Dessert, Teatime or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One (1lb) loaf cake
Caraway Seed & Lemon Cake
Prep time: 15 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 15 M
A delightful cake to enjoy mid-morning with a hot cuppa. Serve thinly sliced plain, or lightly spread with butter. It is also awfully good served with some fresh berries and a spot of cream.
Ingredients
- 1/2 cup (120g) butter, softened
- 2/3 cup (120g) sugar (in the U.K. use caster sugar)
- 3 large eggs
- 1/2 tsp vanilla paste
- 1/4 tsp lemon extract
- 1 heaped tsp caraway seeds
- the finely grated zest of one lemon
- Scant 1 1/4 cups (170g) self-raising flour
- 3/4 cup (60g) ground almonds
- 2 TBS whole milk
Instructions
- Preheat the oven to 330*F/ 170*C/gas mark 3. Butter a 9 X 4 inch loaf tin and line with paper. Butter the paper.
- Rub the lemon zest into the sugar until very fragrant.
- Cream the butter in a bowl along with the lemon sugar until light and fluffy.
- Beat in the vanilla, lemon extract, and then eggs, one at a time.
- Stir in the caraway seeds. Sift the flour over top and then add the ground almonds, folding all together well.
- Stir in the milk. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 50 minutes. It should be well risen and golden brown. A toothpick inserted in the centre should come out clean.
- Let sit in the pan for 10 minutes then turn out onto a rack to cool completely.
- Store in an airtight container.
Notes
You can easily make your own self rising flour. For every cup (120g) needed, add 1 1/2 tsp of baking powder and 1/4 tsp salt.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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