The bolognese glow-up: Three easy ways to elevate your favourite pasta dish

Name: The bolognese glow-up: Three easy ways to elevate your favourite pasta dish
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 2 tbsp caster sugar; 2 tbsp white wine vinegar; 1 large fennel, finely chopped, fronds reserved; 1 onion, finely chopped; 500g beef mince; 400g can chopped tomatoes; 125ml (½ cup) red wine; 2 tbsp tomato paste; 1 small sprig bay leaves

Say goodbye to basic bolognese with some simple additions that will make you fall in love with a classic all over again.

Jessica Brook

May 22, 2025

Fettuccine with caramelised fennel bolognese, parsley pesto and burrata reimagines a classic.James Moffatt

easyTime:30 mins - 1 hourServes:4

Cooking fennel and onion with vinegar and sugar until it caramelises adds a sweet richness to this beef bolognese sauce. Finish with a quick pesto parsley, and torn burrata, and suddenly, you’re in Flavour Town.

Ingredients

Caramelised fennel bolognese

¼ cup extra virgin olive oil
2 tbsp caster sugar
2 tbsp white wine vinegar
1 large fennel, finely chopped, fronds reserved
1 onion, finely chopped
500g beef mince
400g can chopped tomatoes
125ml (½ cup) red wine
2 tbsp tomato paste
1 small sprig bay leaves

Parsley pesto

1 cup parsley leaves
½ tsp fennel seeds
¼ cup finely grated parmesan

To serve

400g fettuccine
200g torn burrata, to serve

Method

To make the bolognese

Step 1
Heat a large heavy-based frying pan over high heat. Add 1 tbsp of oil, the sugar, vinegar, fennel (but not the fronds) and onion and cook for 6 minutes, or until starting to colour.
Step 2
Add the mince to the pan, season with salt and pepper and cook for 6 minutes, breaking up with a wooden spoon.
Step 3
Add the tomatoes, red wine, tomato paste and bay leaves. Bring the sauce to a simmer, then reduce heat to low and cook for 20 minutes, or until reduced slightly. Remove and discard the bay leaves.

To make the parsley pesto

Meanwhile, make the parsley pesto by combining the parsley, fennel seeds, parmesan, reserved fennel fronds and remaining oil in a small blender and blend until smooth.

To assemble

Step 1
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain.
Step 2
Serve the pasta topped with bolognese, a dollop of pesto and burrata.