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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

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

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Comments, questions and tips (440)

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Overall rating

A star rating of 4.8 out of 5.1080 ratings

iris.wesselius83812

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

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…

22cjoseph37298

tip

Add an alternative to red wine

chan.krstic15965

Just skip it. You can crumble an oxo beef cube (or 2, adjust to your taste), or something like Vegemite/Marmite/similar also works well to add depth.

maxim.hectors85932

question

Hi, I just added 400ml of stock, but,.... did the recipe mean just the cube?

waynenewman261039917

Yeah it's just the cube

domenhocevar134506

question

If using dried basil, how many teaspoons to add? Also should you add pepper? And (newbie at cooking) how much additional salt do you add (e.g. beef cube has some already).

chan.krstic15965

Top tip, dried basil tastes terrible. I don't know why, but it's the only herb that only tastes good fresh. If you can't get fresh basil, just skip it. It'll still taste fine, just without the basil flavour!

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