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Bolognese sauce (with meat), made with extra lean minced beef, homemade

Homemade Bolognese sauce with meat is a cooked sauce made with extra lean minced beef. It mainly provides protein and fat, with a smaller amount of carbohydrate. Per 100g, it contains 13g of protein, 4.9g of fat, including 1.5g of saturated fat, and 0.47g of salt.

Protein is needed for the growth and repair of body tissues. The sauce also provides vitamin B12, which supports normal nerve function and red blood cell formation. Its salt and saturated fat content are worth noting for people monitoring these in their diet. These figures describe the sauce alone, rather than a complete meal. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

108 kcal

Energy

452 kJ

Fat

4.9g

of which saturates

1.5g

Carbohydrate

2.8g

of which sugars

2.6g

Fibre

0.6g

Protein

13g

Salt

0.47g

Alcohol

0g

Water

77g

Cholesterol

21mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

116µg

Vitamin D

0.3µg

Vitamin E

2mg

Vitamin C

3mg

Thiamin (B1)

0.09mg

Riboflavin (B2)

0.08mg

Niacin (B3)

3.3mg

Vitamin B6

0.24mg

Vitamin B12

0.9µg

Folate

8µg

Calcium

16mg

Iron

1.2mg

Magnesium

17mg

Phosphorus

115mg

Potassium

305mg

Sodium

186mg

Zinc

2.5mg

Copper

0.08mg

Selenium

4µg

Iodine

8µg

Other types of bolognese sauce (with meat)

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Bolognese sauce (with meat), homemade

161 kcal

12g

12g

0.7g

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published