Rich, slow cooked bolognese

Serves 6 Prep time 2 hrs 45 mins


From the Garlic Farm Cookbook:
"This takes time but not so much effort. It just needs you to be hanging around in the kitchen doing other things and occasionally giving it a stir but the result is so worth it and you can make as much as your pan will hold and freeze what is not consumed."



  • 4 large onions, diced
  • 3 carrots, diced
  • A bulb of garlic cloves, peeled
  • 8 garlic cloves, crushed
  • A big bunch of fresh herbs, chopped - parsley, sage, rosemary, chives, fennel fonds, tarragon
  • 1 tsp fennel seeds
  • 1kg minced beef
  • 1 pack good quality sausages, meat only
  • 2 tins chopped tomatoes
  • 2 tablespoons tomato purée
  • 2 large glasses of red wine
  • 2 teaspoons vegetable bouillon powder



  1. Put onions and fennel seeds in casserole with knob of butter and drizzle of olive oil - cover and allow to slowly sweat and caramelise on low heat, stirring occasionally.
  2. Roast carrots and whole garlic cloves at 200°C once caramelised add to casserole.
  3. Remove sausage meat from skins and brown in batches together with the mince, and add to the casserole.
  4. Add crushed garlic and tomato purée, simmer 5-10 mins stirring regularly.
  5. Then add the red wine and allow it to bubble and reduce.
  6. Add in the tinned tomatoes and bouillon. Stir well and allow to simmer with lid on for one hour
  7. Remove lid and simmer for a further hour (stirring regularly), until the Bolognese is rich and delicious.