Bolognese with a difference

Bolognese with a difference

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(37 ratings)

By

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Cooking time

Ready in around 50 minutes

Skill level

Easy

Servings

Serves 4

A classic with a few added extras, everyone loves a good spag bol

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 crushed garlic cloves
  • 1 stick, finely chopped celery
  • 450g minced beef
  • 2 tbsp sun-dried tomato paste
  • 400g can chopped tomatoes
  • 150ml beef stock
  • 50g chopped olives
  • handful fresh basil leaves
  • spaghetti, to serve

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Method

  1. Heat the olive oil in a large pan and cook the chopped onion, garlic and chopped celery for 3-4 minutes over a medium heat until the onion has softened slightly. Tip in the lean minced beef and cook, stirring occasionally, for 3-4 minutes until browned all over. Stir in the sun-dried tomato paste and cook for 1 minute.
  2. Add the chopped tomatoes. Pour the beef stock into the empty tomato can, swish around then add to the pan. Stir in the pitted black chopped olives. Bring to the boil, reduce the heat, then cover and simmer gently for 35-40 minutes, until very tender. Season well and stir in a handful of fresh torn basil leaves.
  3. Toss with cooked spaghetti and serve.

Recipe from Good Food magazine, May 2003

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Comments

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loriann3114's picture
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Quick and easy although cooking the second time i added mushrooms and peppers. Very nice!

spacemanspiff's picture
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Made a vegetarian option, using quorn mince, 1 cup of veg stock and a cup of red wine, really tasty. I make this at least once a month and freeze half.

mbull81's picture
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Best one I have tried. I add some lardons and use regular mince rather than lean which gives it a rich and fantastic flavour. So much better than the usual bland and boring ones.

duxelle's picture
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Quick and easy and I like the richness that the chopped black olives added

chris8361's picture
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Just making this for the second time it was delicious! I added some mushrooms, 2 shredded carrotts and 2 bay leaves. Lovely!

beks247's picture
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liked this very much, although didn't stick fully to recipe, didn't add olives or sundried paste as only had normal, added some worcester sauce. Kids wanted it more tomatoey though so may adapt a little, but so easy to make and better for you than the sauces in a jar

aimeep's picture
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Have finally found a bolognese recipe that I want to make again, hurrah! Clean plates all round. Used carrots & mushrooms instead of olives, used ordinary tomato paste as had no sundried, used tin of chopped tomatoes with basil & added a splash of worcestshire sauce. Delish!

cleggy97's picture
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Excellent... made it for the first time and i will definately be making it again it was quick and simple and it was delicious. Very pleased

jadeheathfield's picture
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A good, easy meal to make, and would definately make this again.

gemzhere's picture
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clean plates all round here. very tasty but substituted the olives with carrot and added a splash of worcestershire sauce

khitajrah's picture
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Quite lovely indeed!

christopher's picture

This recipe has become a firm favourite with the family. It is so easy to make. We are not keen on olives so leave them out and you can make this in advance. Brilliant taste!!

pollyt01's picture
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nice but better if you use pork mince, it absorbs the flavours more than beef. also add some small cubes of carrot for a crunchy texture

rackel's picture
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Delicious-this has become our tried and tested bolognese recipe from the first time we made it!

glenystalbot's picture
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Didn't go down too well with me but my husband loved it - I felt it was just a bit too rich for my liking. Will try again but try to adapt the recipe a little to suit my own taste.

charliestringer's picture
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Very tasty with a lovely rich tomato sauce. I added some Worcestershire sauce and chopped mushrooms. I also used this as the base for a lasagne.

anthonym's picture
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very good and easy to make,

nndmtea's picture
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Hmm, doesn't seem too popular with previous raters but I use this recipe on a weekly basis pretty much, and love it - although I am a bit of a cooking noob...

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