This page is really a library for me to go to and check when cooking but I thought I would share.
Rob’s Sicilian-Inspired Deep, Rich Bolognese Sauce
A HighPeakBiker Kitchen Classic
There’s something deeply satisfying about a proper slow-cooked Bolognese; the kind that fills the house with that warm, rich aroma and develops layers of flavour you simply can’t rush. This is my take on a Sicilian-leaning version: two types of minced meat, crispy smoked bacon ribbons, a proper sofritto, wine, patience, and finally the softening richness of full-fat milk.
It’s big, bold, and perfect for batch-cooking.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 large celery stalks, finely chopped
- 1 large carrot, finely chopped
- 1 teaspoon garlic purée
- 500 g minced beef
- 500 g minced pork
- 5 rashers smoked back bacon, cooked crispy, then sliced into thin ribbons
- ½ cup dry red wine or 2 red wine pots
- 2 tablespoons tomato purée
- 2¼ cups passata
- 2–3 pinches salt
- 7–8 heavy grinds of black pepper
- 1–2 bay leaves
- ⅓ cup full-fat milk (must be full fat)
Method
1. Prep the veg
Finely chop the onion, celery and carrot.
2. Cook the sofritto
In a heavy pot, gently cook the onion, celery, carrot and garlic purée in olive oil.
Keep the heat low and the lid on until the veg is soft and translucent.
3. Brown the minced beef
In a separate pan, fry the minced beef over high heat.
Break it up with a spatula and cook until it is properly browned : colour equals flavour.
Add the cooked beef to the sofritto.
4. Brown the minced pork
Repeat the exact same process with the minced pork.
When well browned, add it to the pot with the veg and beef.
5. Add the crispy bacon
Cook 5 rashers of smoked back bacon until crispy.
Slice into thin ribbons and add to the pot.
6. Add wine and reduce
Turn the heat up, add the wine (or wine pots) and let it reduce until the alcohol has evaporated.
7. Tomatoes and seasoning
Stir in:
- the tomato purée
- the passata
- salt
- black pepper
- bay leaves
Bring to a gentle simmer.
8. Transfer to slow cooker
Pre-heat the slow cooker on Low.
Transfer everything across and cook for 3 hours on Low. It starts off like this…..
….. and after three hours (or more) starts to look succulent…..
9. Finish with full-fat milk
Remove the bay leaves.
Add the full-fat milk and let it warm through for a few minutes to soften and round the sauce.
10. Serve
Perfect with tagliatelle, pappardelle, spaghetti or inside a proper lasagne.
Finish with Parmesan shavings.
⭐ HighPeakBiker Hints
Double up this recipe and you’ll fill a whole slow cooker with beautifully rich Bolognese sauce.
It keeps brilliantly:
- Up to 5 days in the fridge (sealed container)
- Much longer in the freezer
I portion mine into small pots and freeze them; then you’ve always got a proper, hearty meal ready in minutes.
Touring tomorrow?
Take a pot out of the freezer before you leave and your first meal when camping will be spot on.
The recipe card is below to download.