No image available
Member recipe

My Spaghetti Bolognese

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 45 minutes

Skill level

Easy

Servings

Serves 4

Spaghetti Bolognese is such a classic recipe, yet everyone I know has their own version. Mine has bacon and a good glug of wine, which gives it a savoury depth that I love – but no carrots or celery. Hopefully traditionalists will forgive me!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 80g pancetta
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100g mushrooms, sliced
  • 500g minced beef
  • 400g tin of tomatoes OR 400g carton of passata (or a combination)
  • 100ml red wine
  • 1-2 tsp dried oregano
  • 300g spaghetti
  • Grated parmesan cheese, to serve

Method

  1. Put a large, deep-sided frying pan onto a medium heat, add the pancetta and dry-fry for a few minutes, until the fat has started to melt and sizzle.

  2. Add the onion and garlic and cook for a few minutes more, until the onion is soft and starts to turn golden. Add the mushrooms and cook for 5 minutes.

  3. Tip in the mince and fry for 10 minutes, breaking up the meat with a wooden spoon, until brown all over.

  4. Add the tomatoes (or passata) to the pan, along with the dried oregano and some seasoning, and cook until bubbling

  5. Pour in the red wine, turn up the heat and bubble fiercely for a few minutes to cook off some of the alcohol. Lower the heat and simmer the sauce for 20 minutes until thickened, rich and deep in colour.

  6. Meanwhile, cook the spaghetti in salted boiling water according to pack instructions.

  7. Pile the spaghetti onto a plate, spoon the meat sauce on top, and finish with a good grating of parmesan and a grinding of black pepper.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.