Spaghetti Bolognaise Sauce


  • 500g Finely minced beef
  • 1 Onion finely chopped
  • 1 clove Garlic finely chopped
  • ½ cup Olive Oil
  • 240g Tomato paste
  • 1/4 Tsp Cayenne (or to taste)
  • 1/4Tsp Ground nutmeg (heaped)
  • 1/4 Tsp Paprika
  • 1/4 Tsp Ground Caraway (heaped)
  • 1 Tsp Salt (heaped)
  • 4 - 5 fresh Bay Leaves (or 3 dried)
  • 1 slice Lemon
  • 1 Cup Water OR 1/2 Cup Water and 1/2 Cup Red Wine.


  1. In a pressure cooker mix together all ingredients except the lemon slice and the bay leaves.
  2. When mixed press the bay leaves into the mixture and push the lemon slice just below the surface near the middle of the cooker.
  3. Bring cooker to pressure and cook for 30 minutes. Leave to cool in the cooker.
  4. Take care to remove all of the lemon slice before storing. Leaving the lemon in will cause a bitter taste.
  5. Tastes best if left overnight in the refrigerator before using so the flavours can develop.
  6. When reheating the required amount can be reheated in a frying pan. Add a small amount of water to achieve the required consistency.
  7. Can be frozen in serving quantities if desired. It is not necessary to defrost before reheating - just melt in the pan and add water to the consistency required


To help prevent spam, you will be asked to create & use a 4 digit PIN as well as a password, and 'I'm not a robot' to login