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For the bolognese sauce

To season and serve

  • 75g parmesan
    grated, plus extra to serve
  • 400g spaghetti
  • crusty bread
    to serve (optional)

Nutrition: per serving

  • kcal624
  • fat25g
  • saturates10g
  • carbs58g
  • sugars12g
    low
  • fibre6g
    high
  • protein35g
    high
  • salt1.6g
    low
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Method

  • step 1

    Put a large saucepan on a medium heat and add 1 tbsp olive oil.

  • step 2

    Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

  • step 3

    Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

  • step 4

    Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

  • step 5

    Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

  • step 6

    Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

  • step 7

    Add the 75g grated parmesan, check the seasoning and stir.

  • step 8

    When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

  • step 9

    Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Frequently asked questions

What else can I serve with spaghetti bolognese?

Garlic bread is always a great addition to spaghetti bolognese, why not try our garlic bread toasts. Focaccia to serve alongside for dipping always works well. Salads are also a great accompaniment to a big bowl of pasta.

NEXT LEVEL SPAGHETTI BOLOGNESE RECIPE

If you enjoyed this, try making our next level spaghetti bolognese recipe for something extra special.

UPLOAD YOUR OWN RECIPES

Like Andrew, you can upload your own recipes by creating a My Good Food account here

Make this baked bolognese recipe from our sister title olivemagazine.com/baked-bolognese.

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Comments, questions and tips (443)

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Overall rating

A star rating of 4.8 out of 5.1084 ratings

hmlasvegas3lIJkd6G

As we rarely drink alcohol, I omitted it from the recipe, but it still tasted delicious. 👍🥰

chrisrichbarker86607

tip

A mix of celery salt and normal salt adds a little extra piquancy.

I think the key to a great sauce - after using the best quality ingredients of course - is to very slowly simmer the bolognese sauce for as long as possible. Two or three hours at least. Keep it covered - drip the steamed water…

z7ui6djuxzagVHSAtw

Can I use frozen onions? Will that alter the taste or affect the cooking process?

iris.wesselius83812

I replaced the wine with beef bone broth (and also omitted the stock cube) and it was fabulous!

jay.hinsey13226

CHICKEN JOCKEY

flexbody74486

A misunderstanding that is impossible to correct it seems. Spaghetti Bolognese is not a tradional Italian recipe. When in Italy do not ask for Spaghetti Bolognese. That is not Italian food.

The rich taste of Bolognese sause needs Tagliatella as pasta to join the sauce. Italians are very serious…

jay.hinsey13226

SYBAU

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