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Bolognese Pasta Sauce

Tomato-Free Pasta Sauce from Bologna

Pasta Recipes: Tomato-Free Pasta Sauce from Bologna

Tomato-Free Bolognese Sauce Recipe form cleanskins.comYes, a "bolognese sauce" without any tomato! Accompany with pasta of your choice. This sauce is lovely and rich in texture, thanks to the cream and liver. Enjoy with a glass of light  and fruity  Riverland 2008 Semillon Chardonnay,  or any of  our other Chardonnays.

See our suggested wine matches.


  • 4 tablespoons butter

  • 1 onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 ounces pancetta, finely chopped OR bacon
  • 1 bay leaf
  • 3/4 pound ground beef
  • 1 1/2 teaspoons flour, sifted
  • 1/2 cup dry red wine
  • 1/2 cup beef stock
  • 1/2 ounce dried porcini mushrooms, optional
  • salt and pepper
  • pinch nutmeg, or ground cloves
  • 1/2 cup milk
  • 2 tablespoons cream
  • 1 chicken liver, chopped



Soak porcini mushrooms (if using) for 30 minutes in hot water to cover. Drain liquid and filter it through cloth or a paper coffee filter to remove grit. Finely chop the mushrooms.

In a large pot melt butter and gently sauté onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes. Add ground beef, increase the heat slightly and cook until golden brown. Sprinkle in flour, stir through and cook for 30 seconds before adding wine.

Stir over a high heat until most of the wine has evaporated. Stir from time to time and add remaining stock. When two-thirds through add milk and adjust seasonings. Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.

Recipe courtesy of Paul Baily, Queensland.


Our Favourite Wine Match:

We picked Riverland 2008 Semillon Chardonnay to compliment  this pasta sauce, a  luscious Semillon Chardonnay with aromas of ripe peaches and a light clean palate with abundant sweet fruit flavours. You may  also wish to choose from our other popular Chardonnays, or other white wines.


Click here for more recipes and wine matches...

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