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Passata Bolognese
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5 from 1 vote

Fresh Passata Bolognese

Fresh Passata Bolognese is easy to make and your own fresh ingredients will make a real difference to the flavour
Course Main Course
Cuisine Italian
Keyword bolognese, passata, pasta
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 Meals
Calories 287kcal
Author Minze Vries
Cost 0.75


  • Chef's knife
  • Large pan
  • Food processor


  • 500 g Fresh Passata
  • 800 g Roma, San Marzano tomatoes or 2 x 400g chopped chunky tomatoes
  • 300 g Oven dried tomatoes or sun dried from a jar
  • 4 cloves Garlic or 2 of hardneck
  • 1 Onion
  • 2 sprigs Rosemary
  • 1 tsp Oregano
  • 1 ice cube Thyme
  • 500 g Minced Beef
  • 8 rashers Streaky smoked bacon
  • 2 tbsp Olive oil


  • Pre-heat the oven to 180 Degree Celsius and get all the ingredients ready. Chop the garlic, onion, rosemary and bacon into small pieces. In addition use the food processor to finely chop the oven dried (or sun dried) tomatoes.
  • Heat oil into saucepan and add onion, garlic, rosemary and bacon - in that order. Cook for a few minutes until the onion is soft and bacon brown
  • Then add the minced beef, breaking it up and stir until all of it has turned brown
  • Add the wine, fresh passata, oregano, chopped tomatoes and oven dried tomatoes. And stir
  • Cover pan with lid and put in oven for 1 hour
  • After 30 minutes add the thyme ice cube and stir



Serving: 300g | Calories: 287kcal