Bolognese with a difference

Bolognese with a difference

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(40 ratings)

Ready in around 50 minutes

Easy

Serves 4
A classic with a few added extras, everyone loves a good spag bol

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 crushed garlic clove
  • 1 stick, finely chopped celery
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 450g minced beef
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tbsp sun-dried tomato paste
  • 400g can chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 150ml beef stock
  • 50g chopped olive
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • handful fresh basil leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • spaghetti, to serve

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.

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Comments, questions and tips

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curtis5red
5th Oct, 2012
5.05
really nice recipe, easy to make, added some red wine, extra garlic and diced carrots, will make again maybe adding some mushrooms and peppers for a change
magali612
21st Sep, 2012
loved it since the first time I tried it! now it's the only bolognese I make!
simonr
22nd Aug, 2012
5.05
easy to cook. loved the sun dried tomato paste mixed with beef stock taste. olives are a must. we added mushrooms which is generally a good thing. will now always make it like this.
wildcat61
2nd Aug, 2012
4.05
very hearty bolognese which went down well, instead of olives used the carrot and mushroom option and used courgette instead of celery..delish
redlipstick
23rd May, 2012
I leave out the olives and use ordinary tomato puree instead of sun-dried. The first time I made it I used sun-dried and really didn't like the taste. Now I've adapted it to my liking it's a firm favourite in our house. I use this recipe everytime I make spaghetti bolognese. If I have the time I let it simmer for an hour for a richer flavour.
dianaibiza
13th May, 2012
4.05
I had to use ordinary tomato paste, so I doubled the quantity. Apart from that followed the recipe and although the bolognese is quite rich, it has a lovely mediterranean flavour. Great change from the usual bolognese sauce.
markymarkymark
1st Feb, 2012
3.05
its good...but i am still in search of the perfect bolognaise recipe. anyone know one?
anitacarr
31st Jan, 2012
Best spaghetti bolognaise I have ever made, and I've made a few. Very easy, quick and tasty.
jburton's picture
jburton
3rd Dec, 2011
5.05
Ive made a pot of this ahead to reheat later. I've kept everything the same (except for celery as we don't have any) I've also added chopped carrot and chopped spinach (chard) stalk. A splash of red wine, Worcester sauce and some oregano plus extra Tomato paste (ordinary we don't have the sun dried tomato type in). Will serve later with Linguine and tear and share garlic bread. Tastes lovely.
sandydevil
17th Nov, 2011
5.05
Done this for my partner and step-daughter who can be a fussy eater, needless to say they loved it however i did add lea&perrins for some added taste and used turkey mince as a healthier option..

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