How to make TRADITIONAL BOLOGNESE SAUCE | Tasty, authentic and ready for the Cadac BBQ

In this video, we’re cooking up a rich, traditional Bolognese sauce inspired by the brilliant @VincenzosPlate. The plan is to take it with us for a proper Italian-style dinner on the Cadac BBQ at our campsite.

This recipe takes time, love, and a cheeky bit of wine 🍷, but the result is an absolutely delicious, slow-simmered meat sauce that’s perfect with tagliatelle and a good grating of Parmesan wherever you are!

🍝 Ingredients:
300g beef mince
200g pork mince
1 white onion
2 medium carrots (I used 3 small ones)
2 sticks of celery (I used 3–4 small ones)
500ml passata
400g tinned chopped & skinned tomatoes
75g tomato paste
½ glass of red wine (white works too!)
Extra virgin olive oil
Salt & pepper
Mug of whole milk (for texture at the end)

🔪 Method Recap:
Chop and sauté the veg in olive oil

Add ¼ glass of wine and let it reduce (have a swig yourself 🍷)

Brown the mince and mash it fine with a whisk (thanks @NatsWhatIReckon!)

Add seasoning and the rest of the wine

Stir in tomato paste, passata, and chopped tomatoes

Simmer low and slow for 4–5 hours, topping up with water

Cool and store in tubs for the campsite

🔥 At camp: reheat the sauce on your Cadac BBQ, stir in a splash of milk to loosen it
🍝 Boil your tagliatelle in salted water. When cooked, mix it through the Bolognese sauce, and serve with Parmesan
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Chapters
00:00 Introduction
01:12 Ingredients
01:20 Chopping the veg
01:41 Oil the pan
01:59 Add the onions
02:27 Add the carrots and celery
03:43 Splash of wine
04:34 Add the mince
06:17 Season with salt and pepper
07:07 Another splash of wine
07:20 Add the tomatoes
10:03 Start adding water
10:43 Little taste test
11:12 More water
11:32 Add some milk
12:24 Season paster water with rock salt
12:39 Cook the pasta until al dente
13:04 Strain the pasta (save some in a mug)
13:25 Combine sauce and paste in a new pan
14:33 Serve with Parmigiano
15:01 Outro
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💬 Huge thanks to @VincenzosPlate for the recipe inspiration — check out his original Bolognese magic here:
👉 https://www.youtube.com/watch?v=Gyz7s3cFjZU&t=412s

🔗 Affiliate Links – Gear We Used or Recommend:
Here are some of the tools and bits we used in this video — buying through these links helps support the channel at no extra cost to you 🙌

🔥 Cadac BBQ Will be used to heat up the sauce: https://amzn.to/3HoPxNi
🍳 Stockpot : https://www.tesco.com/groceries/en-GB/products/314678541
🧂 Salt & Pepper grinder: https://amzn.to/3UO4Ylg

🎬 Don’t forget to LIKE, SUBSCRIBE, and tap the bell for more travel-friendly recipes and campsite cooking with Stearman Family Adventures!

#CadacBBQ #BologneseSauce #VincenzosPlate #CampingRecipes #CaravanCooking #ItalianFood #SlowCooked #Tagliatelle #StearmanFamilyAdventures #NatsWhatIReckon

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Music by Aftertune – Cloud Nine (Spotify)
Link: sptfy.com/AftertuneMusicOfficial
Free Download: https://www.toneden.io/aftertune/post/cloud-nine
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Hey everyone and welcome to the channel. Today I’m going to be cooking a traditional and hopefully delicious Bolognese sauce in preparation for an up andcoming camping trip that we’re going on this weekend. So, normally I’ll cook this bolognese sauce on the campsite itself on our Kadak barbecue, but I’ve found in the past that it can take a long time and on a campsite that means using up a lot of gas. So what we tend to do is we prepare the bolognese sauce at home where I have full use of a kitchen and then I take the bologn sauce in a Tupperware or a ziplo to the campsite and all I have to do then is stick it on a hob, heat it through, add some milk, make the consistency right, and then serve it up to the kids. And believe you me, the kids absolutely love it. So without further ado, I have a sip of wine. I say cheers and let’s get cracking. Okay, let’s get started. So, the first thing we need to do is obviously get a pot, stick on a pan, and turn the heat on. Put a big decent healthy amount of olive oil, extra virgin olive oil in the bottom of your pan, and just start heating that through. Now, the first thing we want to put in this pot once the oil is starting to get to temperature is the diced onions. Now, we want to keep them in a pan and just sort of brown them off for 3 4 5 minutes. And only then should we then put the carrot and celery into the pan. Okay, you can see now the onions are starting to brown up nicely and caramelize. So, we are ready for the carrots and the celery. What we want to do, just want to cook this off for I don’t know, five, six, 7 minutes, something like that. Um, and only then should we add a little glove of wine. It’s come together nicely. Now, don’t worry about the size of the car, carrots, or the celery because we are going to be cooking this bolognese for 3, four, maybe even 5 hours. And cooking it for that long will basically make all of the celery and carrots dissolve into the sauce itself. So, yeah, you probably looking at those carrots and thinking they’re too big, but I’ve got kids. They’re not particularly picky eaters. uh barks if a book carrot in a bolognese of that size they wouldn’t eat it. So yeah, don’t worry. 4 hours, 5 hours, they will disappear. Now the ingredients that say one half of a glass of wine, this is definitely one glass. So I’m going to be drinking most of this before it goes in. Amazing. Okay, now you can put half let’s say quarter of the glass of wine in cuz we want to save a little bit for later. So, that will do. Now, don’t worry. This isn’t going to taste like booze or anything like that. What we’re now doing is we’re cooking away all of the alcohol. Yeah. One, maybe 2 minutes. And what it’ll do is just give the uh the flavor a good injection in above. So, yeah, we’re going to get all of the flavor and a depth of flavor from that red wine, but we won’t have the alcohol cuz all of this is coming off now, all of this uh steam and what have you, that is the um alcohol and moisture that’s coming out of it. So, don’t worry. This will be kidfriendly. Great. So, all the booze has kind of cooked off now. Um I mean, smell that’s coming off this is crazy. It’s really, really nice. ready for some foods. But like I said, this is 60% beef, 40% pork. Um, you know, you watch a lot of videos and they’ll say different ratios. Some will say add ve. Um, but this is, you know, kind of a cheap option. Um, but yeah, always add some pork cuz it just gives you better flavor. So, stick it all in. That’s 500 g in total, by the way. And whilst it’s cooking, you want to just break it up. You don’t want big chunks of mints. So get it all in there. Cook it off. And you know, in a couple of minutes, it’ll start going brown. So you can see the cooking has released a whole bunch of uh liquids at the bottom of the pan or juices. So we’re just going to cook that off. Make sure all the mint is browned off nicely. Well, not even browned off, just not pink, you know, so all of the the juice is gone. And then what we’ll do, we’ll have another globe of wine into it. Cook off the booze. And then we’ll think about adding some tomato puree, some pata, and shots tomatoes. Yeah. All coming together nicely. So, a lot of the juices that have been released from this mint have been cooked off now. A little bit left. Might give it another minute. Then what I’ll do, I’ll add another quarter of a glass of wine that I’ve got to the side here and cook off the booze. And then we’re ready for the tomatoes. So that is looking fantastic. It smells amazing. Yeah, the whisk done a fantastic job of this is really good. Okay, it’s been about 2 minutes now just cooking the booze off from that red wine. The last quarter glass I’ve put in there. Uh we’re now ready to stick in the pata first and foremost. So, uh this was only 500 g of mint. So, I don’t need a full liter of pata. So, about half a liter here. Stick that in. We’ve noticed that uh this in uh Bolognese does not have garlic or any other herbs. Um follow quite a few different techniques over the years. Some of them have garlic but I find um some of the traditional ingredients do not have garlic nor do they have any herbs. Uh, so 400 gram of chopped tomatoes, peeled chopped tomatoes. There we go. And then lastly, we put in our tomato puree. Happy days. Oh, already that smells so good. So, what we’re going to do, we’re just going to combine all of this for a minute or two. Cook it down just a just a little bit. And then what we’ll do, we’re going to add about half a liter of boiling water. And we’re going to keep adding, you know, maybe 100 200 mls of hot water over the next 4 to 5 hours. And just keep reducing it down, reducing it down, reducing it down. I won’t put a lid on this pot. I’m just going to let all of the um liquid sort of steam escape and I’m going to replace it with more water. And over the next few hours, this is going to just the the flavors are just going to come together and it’s going to taste amazing. It already looks good. Um so when I cook bolognese for kids, sometimes you knock one up in 30 minutes, 40 minutes, which is a massive shortcut. And it just it just does not taste nearly as good as when you take your time. Don’t take those shortcuts and spend hours and hours and hours. I mean, it’s super easy, right? So, there’s not many ingredients. Stick it all in a pot and you can kind of put it away and just forget about it for a few hours. But I’ve just turned the hob down a little bit because what I want is just I don’t want it to go crazy and start bubbling away. I just want sort of just Yeah. Little bit little bit less maybe. I just want it to simmer away really. Oh man, that looks fantastic. Look at that. Okay, I have a little Pax here with what 400 400 mil. Wasn’t quite boiling water. I’ve got a hot tap, so it gets to about 98°, but it’s more or less boiling water. And there we have it. That’s the first batch of water. And now I’m going to leave this to cook. simmering away with the lid off for an hour, maybe more. Then I add some more water and let it simmer and add some more water. Let it simmer and I’m going to keep doing that. Going to keep repeating that for the next 4 hours. Okay, so this has been simmering now for about an hour and a half, nearly 2 hours. Uh I’ve added some more water once. Uh but it’s coming together really nicely. So, it’s quite saucy at the minute, but um two more hours of simmering and that should reduce down really well. That’s good. That’s good. Okay, we’re just about 3 hours in. You can see it’s come together really, really nice. However, the liquids are on the low side. So, I’ve just got this boiling mug or mug of boiling water, should I say. Just going to put that in there. I’ll see it’s good until well, at least an hour hopefully. Okay, this is our four. That looks amazing. So, I was going to put it in Tupperware or a ziplo, take it to a campsite with me, and I am going to still do that. However, the kids have just come home. They love the smell of it. So, we’re going to have some um bolognese now and take the leftovers to the campsite. So, what I’ll do, I will put my mug of milk in here. There we go. And like I say, it’s already been 4 hours, so I’m just going to stir that in. I’m going to let that cook now for say another 30 minutes or so. Let that all thicken up and then I’ll stick some pasta on. Brought a big pot of water to the boil. Just going to season it with some some rock salt. There we go. Now I will add some tabotelli. That’s it. So, I’ll give that like 10 minutes. Uh hopefully uh that will get it to our dente. And then what I’ll do, I’ll uh bring a frying pan to heat and then we’llh bring it all together. Okay, pasta is done. So, what I’m going to do, just going to save a little bit of the pasta water. Oh, come on out with it. And what I’ll do, I’ll just uh strain off the pasta over here. So, I’m just going to heat up this pan here. Not too hot, medium heat. And add a little bit of our pasta sauce to the bottom of the pan. Then I’m going to stick my tagelli on top. You know what? Do it that way. We don’t use spaghetti. I do use spaghetti. We do use spaghetti in this house. I’m not for this video. Apparently, spaghetti is not the best pasta for bolognese. Tagelli is uh one of the better ones. So, there we go. So, another little bit on top. Add some pasta water. Not too much. Just enough to bring it together. And we’ll just fold it all in like so. Oh man, that looks good. We are done. And there we have it. Beautiful traditional delicious bolognese with taglatelli, some parmesan on top. Perfect. Well worth it. I’d say 5 hours from start to finish. Oh, it’s so good. Um, don’t put garlic in it. No need to put any spices in it. Um, check the description. Uh, I’m referencing Pinchento’s plate because his recipe is fantastic. Traditional, it’s authentic. Like I say, it’s delicious. Thank you very much for watching. I’m going to pack this bolognese up in a Tupperware and take it to the campsite. See you later.