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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, carrots, and celery until softened.
Add garlic, capers, tomato puree, and oregano, and cook for a few minutes.
Add mince, brown, and break it up.
Pour in red wine (if using) and cook off.
Add tomatoes and water, simmer for 10 minutes.
Stir in sugar or honey and season with salt and pepper.
While the sauce is cooking, make the garlic butter by melting the butter and adding the garlic and chopped parsley.
Dip one side of a wrap into the bolognese sauce.
Place into a frying pan, sprayed with olive oil.
Spoon bolognese onto half of the wrap, cover with cheese, and fold over.
Fry until golden, flip, and repeat.
Brush with garlic butter on both sides.
Want to keep this recipe for later? We can email it to you!
Save the rest of the sauce for tomorrow's pasta - future you will be grateful!
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days.
What can I use instead of red wine?
You can substitute red wine with beef broth or leave it out entirely.
Can I use different cheeses?
Yes, feel free to use your favorite cheeses or whatever you have on hand.
How do I store leftover quesadillas?
Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
Can I freeze the bolognese sauce?
Yes, the bolognese sauce can be frozen for up to 3 months.
