Best-ever bolognese sauce

  • 45 mins cooking
  • Makes 6 Cup
  • Print


Best-ever bolognese sauce
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 750 gram minced pork and veal
  • 1/3 cup (95g) tomato paste
  • 800 gram canned crushed tomatoes
  • 1/2 cup (125ml) dry red wine
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon oregano


Best-ever bolognese sauce
  • 1
    Heat oil in 6-litre (24-cup) pressure cooker; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until browned. Add paste, undrained tomatoes and wine to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required; cook for 20 minutes.
  • 2
    Release pressure using the quick release method; remove lid. Simmer, uncovered, for about 10 minutes or until sauce thickens slightly. Stir in herbs; season to taste.


Some butchers sell a pork and veal mince mixture, which is what we used in this recipe. If it is not available as a mixture, buy half the amount in pork mince (375g/12 ounces) and half the amount as veal mince (375g/12 ounces).

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