Spaghetti Bolognese Recipe

Spag Bol

We love “Spag Bol” in our house. If I was a real food blogger, I would have called this post “ragu”. But I don’t have a problem with accompanying this great sauce with spaghetti, so spaghetti bolognese it is. What I am precious about, and have been for many years, is not using that crappy red gloop you buy in jars.

This recipe is the real deal. Good quality minced beef and pork, a good vegetable base, some wine, tomato passata and a few herbs transform this innocent sounding dish into something truly special. If you try this recipe I promise you’ll never cook a “bol” in any other way.

Ingredients

  • 450g minced beef
  • 450 minced pork (or use 800g of beef with 100g smoked bacon pieces)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 1 small courgette, finely chopped
  • 500g tomato passata
  • 250ml beef stock
  • 1 glass wine (optional)
  • 1 tsp dried oregano
  • pinch of sugar
  • handful of fresh basil (optional)
  • Parmesan cheese

Method

  1. Heat a little olive oil in a large saucepan or casserole. Add the onion and fry until golden.
  2. Add the minced beef and pork and fry hard until brown, then add the garlic and fry for a minute more.
  3. Add the chopped vegetables and fry for a few minutes, then add the rest of the ingredients, apart from the basil. Season with a little salt and freshly ground black pepper.
  4. Bring to the boil, cover the saucepan, then reduce the heat and leave on a very gentle simmer for 45 minutes. Don’t be tempted to shorten the cooking time – this is important to let the flavours deepen.
  5. Cook a batch of your favourite spaghetti (I like to use De Cecco) and add to the sauce. Add the torn basil leaves at this point, if using. Taste for seasoning and add some extra salt and pepper if necessary.
  6. Serve in deep bowls with a generous handful of freshly grated Parmesan cheese.

Serves 4-6.

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2 Responses to “Spaghetti Bolognese Recipe”


  1. 1 Tulanian August 7, 2009 at 11:33 am

    Sounds nice. Try adding 150ml of milk after browning the mince, simmer until the milk is mostly evaporated then proceed as written. It tenderizes the mince and adds richness.

    • 2 Conor August 7, 2009 at 11:42 am

      Hey, thanks for stopping by. I love modifying and improving recipes just like you’ve suggested and I never see a recipe as being ‘set in stone’. Appreciate the tip, will give the milk a try next time I cook this. I look forward to checking out your blog too.

      Conor.


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