Bolognese alla Marco the opera chef

Bolognese alla Marco the opera chef

This is a great hit with our family at dinner times. I can’t claim that it is in any way authentic but there is never a scrap of food left on a plate so it must be okay!!!

This tomato sauce can also be used for lasagna.


What you need:

1kg minced beef
2 medium onions
1 carrot
3 cloves of garlic
2 dessert spoon of tomato puree
2 tins of whole tomatoes
½ teaspoon of thyme
½ teaspoon of dried parsley
1 teaspoon of dried oregano
Olive oil, salt and black pepper to taste

500g Pasta (I use spaghetti)


  1. Add a little oil to a non stick frying pan and heat it up slowly. Once warmed, fry your mince. I fry mine for about twenty minutes until it is well cooked and a little crispy. Move the mince around the pan every so often to stop it sticking and to break up any lumps!! We don’t want unintentional meat balls.
  2. Once the mince is under way I roughly chop my onion and carrot and fry them in a saucepan with a tablespoon of olive oil for about three minutes or until softened. Chop up the garlic and add to the vegetables. I don’t let the garlic cook for too long – if it goes black it tastes horrible. Stir in the tomato puree and simmer for about a couple of minutes before adding the tinned tomatoes.  With a spoon break up the whole tomatoes so there are no giant lumps.
  3. Don’t forget to stir your mince!
  4. Add the herbs to the tomato sauce and simmer for twenty minutes.
  5. In the meantime boil three liters of water in a large saucepan with some salt. Add your pasta. Cook for the length of time indicated on the packet. Once the pasta is cooked, drain well and toss in olive oil; this will stop the pasta sticking.
  6. Stir the tomato mixture into the mince and add salt and pepper to taste.


Serve sauce over pasta and enjoy!!


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