Bolognese as it should be, but better
Everyone has their own bolognese. Some swear by a splash of red wine, others by a spoonful of mascarpone, and the grandmother’s trick of adding milk is often passed down. But there is one addition that truly makes a difference—and that is bone broth instead of water or an ordinary stock cube.
By simmering your mince in the broth, you get a sauce with a fuller, deeper, creamier flavour. No more watery tomato sauce, but something closer to an Italian ragù alla bolognese—precisely because they always use brodo in Italy too.
Why use HANT bone broth and tallow?
Our bone broth is slow-cooked for 32 hours from halal beef bones and contains no additives whatsoever. No salt, E-numbers, or flavour enhancers—just pure flavour and collagen that naturally make your sauce creamy without needing to add cream.
The tallow in which you sauté the vegetables gives your sofrito a rich, nutty base that carries the entire sauce. It is also stable at high temperatures—ideal for frying without oxidizing.
Ingredients (serves 4)
- 1 onion, finely chopped
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 100 g mushrooms
- 1 tsp HANT tallow + a little butter or HANT olive oil
- 500 g beef or veal mince
- 8 to 12 tbsp HANT bone broth (2–3 tbsp per person)
- 1 can of diced tomatoes (400 g)
- 200 ml passata
- Oregano, thyme, rosemary, pepper, salt
- Optional: ½ red chili pepper, finely chopped
- Optional: 1 square of dark chocolate (min. 70%) for extra depth
- Pasta of your choice
- HANT olive oil and grated Parmesan cheese for finishing
Preparation
- Sauté the onion, garlic, carrot, celery, and mushrooms in a mixture of marrow fat and butter (or olive oil) until soft — about 8 minutes over low heat.
- Add the ground meat and cook until crumbly. Make sure all the liquid has evaporated before continuing.
- Pour in the bone broth — 2 to 3 tablespoons per person.
- Add the diced tomatoes and passata, followed by oregano, thyme, rosemary, pepper, and salt.
- Simmer for at least 20 minutes over low heat, preferably longer if you have time — the longer it simmers, the fuller the flavor.
- Prefer a little heat? Add finely chopped red chili during the last 5 minutes.
- Secret trick: Melt a square of dark chocolate into the sauce during the last 5 minutes for extra depth and a rounder flavor.
- Serve with your favorite pasta, finish with a drizzle of HANT olive oil and grated Parmesan.
Tips & variations
- More depth? Add a spoonful of tomato paste along with the diced tomatoes — fry them briefly for extra umami.
- Creamier? A splash of whole milk or a spoonful of mascarpone at the end makes the sauce velvety smooth.
- Lasagna version — this sauce is perfect for lasagna; simply let it reduce for an extra fifteen minutes.
- For children — leave out the red chili and optionally purée the vegetables more finely.
Storage
The sauce keeps for 2–3 days in the refrigerator. You can also freeze it — divide it into portions so you can always prepare a quick pasta dish. The flavor actually improves after a day or two.
Did you make it?
Tag us on Instagram @hant.be or send your photo to hello@hant.be — we’d love to see it.