Drunken Slow Cooked Bolognese

Nothing makes me happier than having a fridge full of prepped food! Making the food also makes me as equally happy. My favourite dish to prepare is slow cooked bolognese.

I have a big casserole dish (definitely worth the investment) which I brown everything in first, then let in simmer away in the oven for 8-10hrs. You need wine for this recipe, so of course naturally you end up drinking the wine as you cook. Sometimes you end up completely tanked when you serve it up, as you started drinking at 10 in the morning, when you first opened the wine… If this doesn’t happen to you, then you should give it a go! Heaps of fun….

So here is my drunken slow cooked bolognese recipe.

Capsicum – 2 roasted (wrap in foil and chuck in the oven)

Onions – 2 large onions
Garlic – Up to you (I use about 4 cloves)
Seasoned Mince – however much you like (I use about a kilo)
Tomato Paste- 2 heaped tablespoons
Tinned Crushed Tomatoes – 2 tins
Wine – Again up to you (I use about a quarter of a bottle, any varietal)

I use both dried and fresh herbs:
Bay Leaves – 4 (dried or fresh)
Oregano – large sprinkle (dried) small handful (fresh)
Basil – large sprinkle (dried) small handful (fresh)
Beef Stock – small tablespoon or cup if fresh
Milk – Cup (don’t judge this, this is seriously fucking amazing and will change your Bolognese, I promise)


  1. Chuck 2 capsicums in the oven wrapped in foil. Cook at 180 degrees for about 30mins. Just check them, they should be deflated when you take them out then reduce your oven to 100 degrees Celsius, leave to cool.
  2. Put the onion and a large lug of oil in a large oven safe casserole dish (or anything big and oven safe) and fry over a medium to high heat for 3-4 mins. Add the garlic and seasoned mince and fry until they both brown. Push the mince and delicious browned onion to the side and wallop in your tomato paste, leave that cooking for 2 minutes, it makes the tomato paste super sweet.
  3. Now is your time to shine, stir in the tomatoes, dried herbs, beef stock and wine. Pour yourself a glass of wine while you do this (if you haven’t already). Then wack it all in the oven with the lid on. When everything is bubbling away and your capsicums have cooled, take out the guts and seeds, chop up and pop into the pot. Then the day if yours again, well kind of.
  4. Check your bolognese every hour or so and give it a stir. I sometimes add more wine to the bolognese, or beef stock for taste.
  5. When you have an hour to go, add your fresh herbs and milk. The milk makes the bolognese thick and adds a whole other dimension to the meal. When you are happy with the consistency serve with wine, parmesan and pasta.
  6. I normally make my own pasta during this time but sometimes I just sit on the couch, watch tv shows and drink, so the attached photo is off some shitty cheap wheat packet rigatoni, which tasted amazing!