Best Ever Veal Bolognese

  • Prep Time : 10 Minutes
  • Cooking Time : 1.5 Hours

500g pack Three River Farms Veal Mince

1 tbsp olive oil

1 onion, finely chopped

1 celery stick, finely diced

1 large carrot, finely diced

3 tbsp tomato paste

2 garlic cloves, finely grated

2 tsp fresh thyme leaves

150ml red wine

500ml beef stock

¼ cup basil leaves, chopped

Salt & pepper


Heat the oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring occasionally, until softened and starting to colour.

Stir in the mince, breaking up any clumps of meat with a wooden spoon, until browned. Add the tomato paste, garlic and thyme, and cook for 1-2 mins more. Pour in the wine and increase the heat to boil off the alcohol. Reduce the heat, stir in the stock and basil and season well.

Cover with a tight-fitting lid and leave to cook over a simmer for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened. Remove the lid and continue cooking for 15 mins.

Serve with your favourite pasta topped with grated Parmesan and a side salad.

Oh, so good



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