How to make spaghetti bolognese
There are as many spag bols as there are cooks, but you have to start somewhere. Learn how to cook spaghetti bolognese with our simple recipe.
Each serving provides 555 kcal, 28g protein, 49g carbohydrates (of which 8g sugars), 23g fat (of which 8g saturates), 5g fibre and 1g salt.
- 2 tbsp olive oil
- 5 rashers smoked streaky bacon, roughly chopped
- 500g/1lb 2oz beef mince
- 1 onion, finely chopped
- 2 celery sticks, roughly chopped
- 2 carrots, grated
- 3 garlic cloves, crushed
- 1 tsp dried mixed herbs
- 185ml/6fl oz red wine (or beef stock)
- 400g tin chopped tomatoes
- 1–2 tsp caster sugar (optional)
- salt and freshly ground black pepper
- 350g/12oz spaghetti, to serve
- Parmesan, grated, to serve
Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate.
Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside.
Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper.
Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half.
Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper.
Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan.
Substitute the red wine for beef stock if you would prefer.