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Tomato Bolognese

Author
Cookinero 13 Jul 2025
3180
Tomato Bolognese

How to make a delicious tomato bolognese with fresh tomatoes? In the classic, correct recipe for this sauce, you need to pour in meat broth. But you can do without it. For example, add a large number of tomatoes. Due to the fact that they release juice, the bolognese turns out juicy and very tasty. Choose tomatoes that are bright, smooth, without signs of rot. This recipe is quite simple.

How to cook Tomato Bolognese

Step 1

Tomato Bolognese

Start making tomato bolognese. Take a deep frying pan, pour olive oil into it and put it on medium heat. After 1 minute, put onion and garlic into the pan. Fry until transparent, stirring, 3-4 minutes.

Step 2

Tomato Bolognese

Continue cooking the tomato bolognese. Add the tomatoes to the garlic and onion, reduce the heat. Cover and simmer for 10 minutes. Remove the lid, add sugar, chopped basil, green onions and celery. Stir, cover again and simmer for another 5 minutes.

Step 3

Tomato Bolognese

Finish cooking the bolognese. Place the minced meat, salt and pepper in a separate frying pan greased with vegetable oil. Mix everything thoroughly. Separate the minced meat so that it is crumbly and does not stick together in lumps. Cover with a lid and simmer for 10 minutes. Transfer the prepared vegetables to the minced meat. Season with lemon juice and mix.

Tomato Bolognese - FAQ About Ingredients, Baking Time and Storage

Yes, you can use canned crushed tomatoes or tomato puree instead of fresh tomatoes. Adjust cooking time slightly since canned tomatoes are already softened.
Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave.
Yes! Replace the minced meat with plant-based alternatives like lentils, mushrooms, or textured vegetable protein (TVP).
Try it over zucchini noodles, spaghetti squash, polenta, or as a filling for lasagna or stuffed peppers.
Cool fully, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge before reheating.
Absolutely! Diced carrots, bell peppers, or zucchini work well. Sauté them with the onions and garlic.
Balance acidity by adding a pinch of baking soda or a small amount of grated carrot while cooking the tomatoes.
A mix of beef and pork is traditional, but you can use any ground meat like turkey, chicken, or lamb for variation.

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