Bolognese Pasta

By Chef Rodney Bowers


  • 450 g ground beef
  • 3 tablespoons  olive oil
  • 1 large carrot, ground
  • 3 ribs of celery, ground
  • 1 large onion, ground
  • 125ml of red wine
  • 125 ml broth or stock  
  • 400 ml  san marzano tomatoes hand crushed
  • 1 pinch of fresh ground nutmeg
  • 250 g butter
  • 1 sachet of fresh herbs   Fresh sage rosemary thyme bay leaf


  1. Preheat the oven to 300 degrees F.
  2. Brown off ground beef in a large pot on med-high heat then pour meat in a bowl and aside to drain. Save the pot
  3. In the same pot, add the olive oil and the ground carrot, celery, onion and brown these off for approximately five to six minutes.
  4. Add the tomato paste and cook out for two to three minutes. 
  5. Add the red wine and reduce until almost dry. 
  6. Add the drained meat, , tomatoes, sage, rosemary, and thyme into the pot and bring to boil. 
  7. Cover and place in the over and simmer for a couple hours until the meat is soft and tender. 

Serve with cooked pasta or polenta. Enjoy! 

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