Spaghetti Bolognese with salami & basil

Spaghetti Bolognese with salami & basil

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(12 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
An easy dinner favourite, this spaghetti Bolognese includes added salami and basil for a twist on a classic dish

Nutrition and extra info

  • sauce only


  • kcal718
  • fat26g
  • saturates10g
  • carbs81g
  • sugars10g
  • fibre6g
  • protein38g
  • salt1.5g
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  • 1 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 large onion, diced



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

  • 1 red pepper, diced
  • 3 garlic cloves, crushed
  • 750g beef mince cube
  • 4 tbsp tomato purée
  • 50ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 x 400g cans chopped tomatoes
  • 1 beef stock
  • 75g salami, chopped



    Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…

  • 400g spaghetti, shredded basil leaves and grated Parmesan, to serve


  1. Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.

  2. Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.

  3. Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.

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Comments, questions and tips

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15th Jan, 2016
The best bolognese in the world (to my other half)! And very convenient to use the rest in the beef tacos the next day. You however need to reduced the amount of meat to 500g if you want it to be a real ragu, indeed.
20th Aug, 2015
sounds awful, not really a ragu at all.
4th Dec, 2014
Absolutely delicious!
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