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Member recipe

Spaghetti Bolognese

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(2 ratings)

Member recipe by


Serves 4

The best Spaghetti Bolognese I've found!

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  • Ingredients
  • 1 kg chopped tomatoes (1100 grams)
  • 350 grams beef mince
  • 2 onions onion (medium size, 160g each) (350 grams)
  • 60 grams tomato concentrate
  • 2 1/2 teaspoons honey (12 grams)
  • 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams)
  • 3/4 teaspoons salt (4 grams)
  • 3/4 teaspoons hot chili paste (4 grams)
  • 3/4 teaspoons paprika (2.5 grams)
  • 2 teaspoons dried oregano (2 grams)
  • 3/4 teaspoons ground black pepper (1.5 grams)
  • 80 mls olive oil
  • 80 mls red wine
  • 2 splashes worcester sauce (4 grams)
  • Spaghetti:
  • 800 grams spaghetti
  • 1 1/4 tablespoon butter (16 grams)
  • 3/4 teaspoons salt (4 grams)
  • 2.5 litres water (2500 mls)
  • 1 1/4 tablespoon olive oil (20 mls)


    1. Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours.
    2. Spaghetti: Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

Comments, questions and tips

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14th Nov, 2011
A divine bolognese!
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