Bolognese sauce made with sieved tomatoes

Bolognese sauce made with sieved tomatoes

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium

10 people


  • 700 g Mutti Passata
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • 650 g beef mince
  • 350 g pork mince
  • 3 large brown onions finely chopped (about 500 g)
  • 1 small carrot
  • 1/2 celery stalk, finely chopped
  • 125 ml Monini Classico olive oil (1/2 cup)
  • 1 clove garlic, finely chopped
  • 125 ml red wine (1/2 cup)
  • leaf fresh bay
  • 1/4 teaspoon nutmeg (or to taste)

Serves 10 with pasta or gnocchi.

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Bolognese sauce made with sieved tomatoes: Method

  1. Place the oil in a large heavy bottomed pot with a lid. Add the onion, carrot and celery and cook on medium-low heat for 20 minutes until soft, stirring regularly.
  2. Add the garlic and cook for another 5 minutes.
  3. Increase the heat to medium and add the meat, stirring frequently, allowing it to brown all over for about 5 minutes.
  4. Turn up the heat to medium-high and add the wine. Allow that to evaporate then add the Passata, tomato paste, bay leaf and nutmeg. When it starts to simmer, reduce the heat to low and cover.
  5. Simmer for 1.5 hours, stirring occasionally, adding salt and pepper to taste.
  6. Serve on top of your favourite pasta, with grated parmesan cheese. Store the sauce in a ceramic container in the fridge for up to a week.

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Also made with: Passata

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