The best spaghetti Bolognese recipe
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  • 1 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 14 rashers smoked streaky bacon, finely chopped
  • 12 medium onions, finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 12 carrots, trimmed and finely chopped Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • 12 celery sticks, finely chopped
  • 12 garlic cloves, finely chopped
  • 12-3 sprigs rosemary, leaves picked and finely chopped Rosemary rose-mar-ee Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
  • 1500 g beef mince
  • 12 x 400g tins plum tomatoes
  • 1 small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish Basil ba-zil Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
  • 11 tsp dried oregano Oregano or-ee-gar-no Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
  • 12 fresh bay leaves
  • 12 tbsp tomato purée
  • 11 beef stock cube
  • 11 red chilli, deseeded and finely chopped (optional)
  • 1125 ml red wine
  • 16 cherry tomatoes, sliced in half
  • 175 g parmesan, grated, plus extra to serve Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
  • 1400 g spaghetti
  • 1 crusty bread, to serve (optional)Put a large saucepan on a medium heat and add 1 tbsp olive oil.
  • 1 Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
  • 1 Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  • 1 Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
  • 1 Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
  • 1 Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
  • 1 Add the 75g grated parmesan, check the seasoning and stir.
  • 1 When the Bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
  • 1 Drain the spaghetti and stir into the Bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.



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