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The best spaghetti bolognese recipe

• Andrew Balmer

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Serves 6

Easy

Prep: 25 mins

Cook: 1 hr and 50 mins

A star rating of 4.8 out of 5.1221 ratingsRate

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Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This pasta bolognese recipe is sure to become a family favourite.

Freezable (sauce only)

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

For the bolognese sauce

• 1 tbsp olive oil

• 4 rashers smoked streaky bacon

  finely chopped

• 2 medium onions

  finely chopped

• 2 carrots

  trimmed and finely chopped

• 2 celery sticks

  finely chopped

• 2 garlic cloves

  finely chopped

• 2-3 sprigs rosemary

  leaves picked and finely chopped

• 500g beef mince

• 2 x 400g tins plum tomatoes

• small pack basil

  leaves picked, ¾ finely chopped and the rest left whole for garnish

• 1 tsp dried oregano

• 2 fresh bay leaves

• 2 tbsp tomato purée

• 1 beef stock

• 1 red chilli

  deseeded and finely chopped (optional)

• 125ml red wine

• 6 cherry tomatoes

  sliced in half

To season and serve

• 75g parmesan

  grated, plus extra to serve

• 400g spaghetti

• crusty bread

  to serve (optional)

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Nutrition: per serving

• kcal624

• fat25g

• saturates10g

• carbs58g

• sugars12g

  low

• fibre6g

  high

• protein35g

  high

• salt1.6g

  low

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Method

• step 1

  Put a large saucepan on a medium heat and add 1 tbsp olive oil.

• step 2

  Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

• step 3

  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.

• step 4

  Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

• step 5

  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, 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.

• step 6

  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.

• step 7

  Add the 75g grated parmesan, check the seasoning and stir.

• step 8

  When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

• step 9

  Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Frequently asked questions

What else can I serve with spaghetti bolognese?

Garlic bread is always a great addition to spaghetti bolognese, why not try our garlic bread toasts. Focaccia to serve alongside for dipping always works well. Salads are also a great accompaniment to a big bowl of pasta.

NEXT LEVEL SPAGHETTI BOLOGNESE RECIPE

If you enjoyed this, try making our next level spaghetti bolognese recipe for something extra special.

UPLOAD YOUR OWN RECIPES

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Make this baked bolognese recipe from our sister title olivemagazine.com/baked-bolognese.

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A star rating of 4.8 out of 5.1221 ratings

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