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Delicious recipes to make with Dolmio Bolognese sauce

Saucy spaghetti with lamb

Prep time 15-20 mins
Cooking time 20-25 mins

450g extra-lean minced lamb
50g fresh brown or white breadcrumbs
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
50g Parmesan cheese, freshly grated
2 tbsp freshly chopped herbs,
1 medium egg, beaten
Salt and freshly ground black pepper
20 small pitted black or green olives (optional)
A little oil for frying

For the spaghetti
3 tbsp olive oil
100g mushroom, wiped and halved
2 carrots, peeled and cut into chunks
1 jar 750g Dolmio sauce
salt and freshly ground black pepper
1-2 tbsp tomato puree
generous pinch of sugar, to taste
450g spaghetti
4 tbsp single cream

To garnish
Finely chopped herbs like oregano
Parmesan cheese, grated

  1. Place the mince in a bowl with the bread crumbs, onion, garlic, Parmesan and herbs. Mix well before adding the egg and seasoning.
  2. Divide the mixture into 20 even-sized balls with lightly floured hands.
  3. Press an olive in the centre of the centre of each flattened out meatball, then shape the mixture around it. Repeat with the remaining olives and meat.
  4. Heat the oil and fry the the meatballs in small batches for 2-3 minutes or until lightly golden brown. Drain on crumpled kitchen roll and heap hot.
  5. Heat the olive oil and add the mushrooms and carrots. Fry over a moderate heat for 5 minutes or until softened. Add the Dolmio, seasoning, tomato puree and sugar and cook for 8-10 minutes.
  6. Meanwhile, cook the spaghetti according to the instructions on the packet. Drain well and place on warmed serving dishes. Pile the meatballs on to the pasta, and stir the cream into the tomato sauce before spooning over the meatballs. Garnish with fresh oregano and grated Parmesan.



Hearty sausage and tomato casserole

Prep time 15 mins
Cooking time 25-30 mins

12 small shallots, peeled and halved
450g low fat sausages
2 tbsp vegetable
1 jar 750g Dolmio tomato sauce
21/2 tbsp oregano, chopped
175g frozen peas
1-2 tsp Worcestershire sauce
3 tbsp dry red wine
Salt and freshly ground black pepper

To garnish
Flat leaf parsley


  1. Pan fry or cook the sausages and preheat the oven to 200C/gas Mark 6. Put the shallots on to the sausages in an ovenproof dish. Cook in the oven for about 25-30 minutes or until golden brown.
  2. Meanwhile, pour the Dolmio sauce into another pan along with the oregano, peas, Worcestershire sauce and red wine.
  3. Cook for 10 minutes, until slightly reduced, before adding the peas. Cook for a further 2-3 minutes until peas are cooked. Season to taste.
  4. Serve the sausage in wedges with creamy mashed potato or crusty bread. Garnish with sprig of flat leaf parsley.


Dolmio red bean soup

Prep time 10 mins
Cooking time 15-20 mins

1 tbsp oil
1 onion, peeled and chopped
1-2 cloves garlic, peeled and finely chopped
1 x 400g red kidney beans, rinsed well and drained
2 tbsp flat leaf parsley
1/4 tsp chilli powder to taste (use either mild or hot)
1 jar 750g Dolmio tomato sauce
150ml vegetable stock
Salt and freshly ground black pepper

To garnish
Freshly chopped parsley
4 tbsp Greek yogurt


  1. Heat the oil in a large pan. Fry the onion over a gently heat until softened but not browned.
  2. Stir in the beans and remaining ingredients. Bring to the boil and reduce the heat to a simmer. Continue to cook for 10-15 minutes. Season to taste.
  3. Serve piping hot garnished with Greek yoghurt or finely chopped parsley.


Dolmio pork goulash

Prep time 15 mins
Cooking time 2 hours approx

3 tbsp oil
2 large onions, peeled and finely sliced
30ml flour
15ml ground paprika pepper
450g boneless lean shoulder of pork, diced into 2.5cm cubes
100ml red wine
1 jar 750g Dolmio tomato sauce
salt and freshly ground black pepper
1 bay leaf
225g mushrooms, wiped and sliced
1 tbsp red wine vinegar
100g smoked pork sausage, sliced
Pinch of dark brown sugar
Greek yoghurt, to serve


  1. Preheat the oven to 160C/gas mark 3. Heat the oil in a large pan. Add the onions. Cook until soft but not brown, about 4-5 minutes.
  2. Mix together the flour and paprika and use to coat the pork. Add the pork to the pan and brown on all sides.
  3. Pour over the wine and stir until boiling then cook for 1-2 minutes before adding the tomato sauce.
  4. Season the goulash then add the bay leaf. Bring to the boil and transfer to a casserole dish. Cover and cook for 1 1/2 hours. Sir in the vinegar, mushrooms and smoked sausage and cook for a further 10 minutes. Add a little demerara sugar, salt and freshly ground black pepper to taste.
  5. Serve with freshly cooked rice or noodles and a green seasonal salad if liked. 

Last updated: over 3 years ago