Bolognaise…one sauce, many meals

Spaghetti bolognaise is a staple in most recipe repertoires, but the sauce on its own is so much more. With little twists and additions it forms the basis of so many meals.

Use bolognaise as your starting point for many meals

  • Lasagne
  • Lettuce cups - Wrap it up in a crisp lettuce leaf like an Italian version of san choy bow
  • Nacho salad - Make a salad with all of the ingredients used in nachos with the hot bolognaise sauce over the top – substitute rocket or baby spinach for iceberg lettuce and dice the avocado rather than making a guacamole
  • Nachos – add a zing with some beans and chillis or chilli powder
  • Tacos – reduce the sauce a little and add some taco seasoning or…
  • Burritos
  • Chilli con carne 
  • Baked potato – open up the baked potato and top with heated sauce, your favourite ingredients and a sprinkle of tasty cheese.
  • Sloppy joes – take a really fresh bread roll, toast it and then fill with the bolognaise sauce. Add a delicious salad or coleslaw to the side…perfect!
  • Pastitsio
  • …or try one of these

Quick cottage pie

You’ll need 1 quantity of bolognaise (made from 500g mince) to serve 4

  • Cook the bolognaise until it is just a little drier than you would normally serve over pasta. Then add 2 cups of frozen mixed vegetables.
  • Lightly grease a (ovenproof/freezer safe) shallow baking dish or six individual freezer to oven containers.
  • Spoon the bolognaise over the base of the dish or dishes. Make some mashed potato (about 1kg potatoes). Season the mash well and add a little butter or grated cheese. Dollop and then roughly spread the mash over the mince.
  • Cook uncovered in a moderate oven 180°C for about 30 minutes (large cottage pie) or about 20 minutes (individual pies), or until thoroughly hot.

Tasty beef quesadillas

1 quantity of bolognaise (made from 500g mince) will make 4-6 quesadillas.

Quesadillas are toasted tortillas with melted cheese inside, made with bolognaise they’re delicious. You’ll need 2 soft flour tortillas for each quesadilla, and some grated tasty cheese. 

  • Cook the bolognaise until it is just a little drier than you would normally serve over pasta.
  • Heat a pan that’s roughly the same diameter as the tortillas (they’re usually 20cm rounds) over a moderately high heat. Brush the pan with a little oil, add a tortilla, and flip the tortilla a few times to warm it. Now sprinkle about ¼ cup grated cheese over the top.
  • Add about 1/3 cup of bolognaise spread it out and top with the second tortilla. Reduce the heat to medium, cook for a minute or so, to brown the base and melt the cheese
  • Turn the tortilla over to the other side and cook a further minute or two. Adjust the heat if the pan begins to smoke. Cut the cooked quesadillas in triangles to serve.

Make one big batch of bolognaise for many meals

When cooking your next batch of bolognaise sauce, make a double or triple batch. Serve up for dinner and save the rest for a completely different culinary delight later on. The sauce can be kept in the fridge for 2 days or frozen for up to 3 months.

500g of beef mince and a 700ml bottle of tomato pasta sauce will feed four, so to double up, use your largest pan and cook up 1kg beef mince and double your other ingredients to give you enough for two meals.

Next time you just don’t have time to cook, all you’ll need to do is heat, serve and enjoy!

Essential tip

Cooked meat dishes like bolognaise must be refrigerated immediately after the steam has evaporated. Do not leave them to cool completely on the kitchen bench.

Reheating thawed bolognaise

Bolognaise, like all frozen meat and sauce must be reheated until very hot. To serve, bring it slowly to the boil, over a medium heat, reduce heat and simmer for about 3 minutes or until it is thoroughly hot.

Rate this Article

Give a rating

From The Community

Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook