If tacos and bolognese had a baby, this would be it and trust me, it’s a flavor-packed winner! These Bolognese Tacos are cheesy, saucy, a little crispy, and totally satisfying. I make them when I’m craving something comforting but still want that fun taco vibe. They’re easy to whip up, and the whole family loves them.
Method
Cook the Base
Start by heating ½ tablespoon of olive oil in a large nonstick frying pan over medium heat. Once the oil is warm, add your chopped onion. Cook the onion gently, stirring often, until it turns soft and golden. This should take about 4–5 minutes. You want the onions to be tender and slightly sweet not burnt so don’t rush this step. It builds the base flavor for the whole dish.
Brown the Beef
Once your onions are soft, increase the heat to high and add the ground beef (beef mince) to the pan. Use a wooden spoon to break up the meat into smaller pieces as it cooks. Let it brown for around 5–6 minutes, stirring occasionally. It should lose all its pink color and begin to caramelize slightly around the edges. Browning the beef well adds a deep, savory flavor that makes the bolognese extra rich.
Add Flavor
Now it’s time to layer in the flavor. Add the chopped garlic and let it cook for 30 to 40 seconds. You’ll start to smell that delicious garlicky aroma. Then, mix in the grated carrot, tomato puree, tomato passata (or sauce), and ⅓ cup of water. Crumble in the half vegetable stock cube and sprinkle in all the herbs and spices oregano, thyme, basil, garlic powder, paprika, parsley, and a good pinch of salt and black pepper. Stir everything together really well to make sure the flavors are evenly combined.
Simmer
Reduce the heat to low and cover the pan with a lid. Let the sauce simmer for 15–20 minutes. This step is important! It allows all the flavors to meld together and the sauce to thicken to the perfect taco-filling consistency. You can stir it once or twice during the simmering time to make sure nothing sticks to the bottom.
Assemble the Tacos
Once the sauce is ready, remove it from the heat and get your mini tortilla wraps ready. Take one tortilla at a time and gently dip it into the bolognese sauce to soak up a little flavor this gives the taco extra richness and makes the outside extra tasty when grilled. Then place the dipped tortilla in a clean, preheated nonstick pan set over medium heat.
Add Cheese and Filling
While the tortilla is warming in the pan, sprinkle some grated cheese (I used cheddar) over one half of it. Then, spoon on 2–3 tablespoons of the bolognese mixture right over the cheese. Top the meat with a little more cheese if you like it extra gooey. Fold the tortilla in half over the filling to make a taco.
Grill the Tacos
Cook the filled taco on one side for 2–3 minutes until it starts to crisp up and turn golden brown. Then flip it carefully with tongs or a spatula and cook the other side for another 2–3 minutes. The cheese should melt inside, and the outside should be lightly browned and a little crispy. Repeat with the rest of the tortillas and filling until all your tacos are done.
Necessary Tools
- Large nonstick frying pan
- Wooden spoon
- Grater (for the carrot)
- Knife and chopping board
- Measuring spoons
- Ladle or large spoon
- Tongs or spatula
- Lid for pan
Bolognese Tacos Recipe
Cuisine: ItalianDifficulty: Easy6
servings15
minutes25
minutes40
minutesIngredients
500g beef mince (ground beef)
1 large onion, chopped
1 medium carrot, grated
4 garlic cloves, chopped
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp garlic powder
2 tsp sweet paprika
2 tsp dried parsley
Salt and black pepper (to taste)
1 tbsp tomato puree
1 ½ cups tomato passata (or sauce)
⅓ cup water
½ vegetable stock cube
Grated cheese (I used cheddar)
Mini tortilla wraps
½ tbsp olive oil
Directions
- Cook the Base
Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until it turns soft and golden. - Brown the Beef
Toss in the ground beef and turn the heat to high. Brown it for 5–6 minutes until it’s cooked and slightly crispy at the edges. - Add Flavor
Stir in the garlic and let it cook for about 30–40 seconds. Then add in the grated carrot, tomato puree, passata, water, stock cube, and all the herbs and seasonings. - Simmer
Stir everything well. Cover the pan with a lid and let it simmer on low heat for 15–20 minutes. The sauce will get thick and rich. - Assemble the Tacos
Dip a mini tortilla into the sauce to soak up that flavor, then place it on a hot, dry pan. - Add Cheese + Filling
Sprinkle some cheese on half of the tortilla, add 2–3 tablespoons of the bolognese mix, top with more cheese, and fold it in half. - Grill
Cook each taco for a few minutes on both sides until golden brown and crispy. The cheese should be melty and gooey!
Notes
- Make sure not to skip the simmering step it helps the sauce thicken and deepens the flavor.
- Don’t overload the tacos with filling, or they’ll fall apart when you flip them.
- Let the tacos sit for 30 seconds before flipping to make sure they hold together better.
- Keep the heat on medium when grilling to avoid burning the tortillas before the cheese melts.
Serving Suggestions
These are amazing all on their own, but I also love serving them with
- A little sour cream or Greek yogurt
- A green salad or slaw on the side
- Extra-grated cheese on top (always!)
- Jalapeños if you like a kick
Fun Fact
Did you know? Traditional Italian Bolognese is usually served with pasta, but turning it into tacos gives it a fun twist that’s perfect for taco night. It’s like a mash-up of your two favorite comfort foods!
Conclusion
These Bolognese Tacos are seriously the best of both worlds. Saucy, cheesy, and perfectly crisp. They’re easy enough for a weeknight dinner but tasty enough to serve to guests. I always keep the ingredients on hand because once you try them, you’ll want them again and again. Happy cooking and enjoy every bite!
