• A small sprinkle cayenne pepper
  • A small sprinkle paprika
  • A few drops Tabasco
  • 2 garlic cloves, pressed
  • 100ml red wine
  • 1 good tsp Italian herb seasonings
  • 1 heaped tsp dried oregano
  • 1 large onion, finely chopped
  • 1tsp brown sugar
  • Sea salt and black pepper
  • A good drizzle extra virgin olive oil
  • 1 small cirio tomato purée
  • 1/4 bottle tomato Passata
  • 1/2-1 pack fresh cherry tomatoes
  • 2 tins chopped tomatoes
  • 2 packs lean minced beef
  • 1 bay leaf (optional)
  • A small handful fresh basil, finely chopped, plus more to serve
  • 1 small carrot, chopped into small circles
  • 1/3 stick celery, finely chopped (optional)


  • STEP 1
    Heat the olive oil in a saucepan.
  • STEP 2
    Add the finely chopped onion and the pressed garlic. Cook until onions are translucent and keep stirring.
  • STEP 3
    Add the carrot and celery (chopped) and cook together and mix.
  • STEP 4
    Add the bay leaf is using.
  • STEP 5
    Add the beef and grind together with the mix.
  • STEP 6
    Add all the tomato ingredients and the salt and pepper and mix well.
  • STEP 7
    Add the sugar, oregano, Italian herb seasoning, red wine, cayenne pepper, paprika and the Tabasco. Mix well. Cover with lid and cook for 30 minutes on medium-high heat.
  • STEP 8
    Chop the basil and add to the saucepan. Cover with lid and cook for 25 more minutes and mix occasionally.
  • STEP 9
    Finish it off in the oven for 25 minutes.
  • STEP 10
    Now cook some spaghetti (cooked for 2 minutes less than the packet says) in boiling water with 1/4tsp salt and a drop of olive oil. Strain the spaghetti. Toss with the Bolognese in the saucepan. Serve on a plate. Eat and enjoy!

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