Classic spaghetti Bolognese

Classic spaghetti Bolognese

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(2 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate

Nutrition and extra info

Nutrition: per serving

  • kcal801
  • fat17g
  • saturates5g
  • carbs100g
  • sugars17g
  • fibre10g
  • protein51g
  • salt1.1g
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Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g pancetta cubes
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 400g lean beef mince
  • 150g chicken livers, chopped, fat and sinew removed
  • 1 large bay leaves
  • 4 tbsp tomato purée
  • 150ml white wine
  • 500ml fresh chicken stock
  • 300ml passata
  • 500g pack spaghetti
  • 50ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • parmesan, grated, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat 1 1/2 tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.

  2. Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.

  3. Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.

  4. Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.

  5. To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.

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Comments, questions and tips

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em8280
23rd Mar, 2017
Spaghetti bolognese is not an Italian dish at all, so how can you claim that it "stays as true to the italian way as possible"?
rachael201
8th Jun, 2017
Don't worry about it, I think they're just referring to the "bolognese" part.
catie74
3rd Aug, 2016
Pretty much exactly as I have always done except that I do add a couple of cloves of garlic, simply because my family love it
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