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Bolognese sauce recipe

Bolognese sauce recipe

We’ve launched Tesco Community Cookery School with Jamie Oliver to help train 1,000 community cooks from across the country how best to use surplus food donations to help stop food going to waste.

This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils. See method

  • Serves 10
  • 1 hr, plus chopping


  • 250g alliums (onions, leeks or a mixture of both)
  • 12g garlic
  • 750g Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
  • 25ml olive oil
  • 500g mince or 250g lentils
  • 1 tbsp dried mixed herbs
  • 1 litre tomato base sauce
  • 1 beef or veg stock cube (optional)


  1. Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
  2. Roughly chop the Mediterranean veg.
  3. Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
  4. Add the mince (if using), alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and the veg is golden and softened, stirring frequently.
  5. Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
  6. Use a potato masher to gently crush the veg, breaking down any bigger lumps.
  7. Add the lentils (if using) and tomato base sauce, and bring to the boil – remember to note the liquid level in the pan.
  8. Add 1 litre of water and stock cubes (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced – the liquid should return to the same level as in step 7.
  9. Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a cottage pie or lasagne.

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