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Classic Spaghetti Bolognese
Italian Recipes

Classic Spaghetti Bolognese

ClassicPasta4

This classic spaghetti bolognese is built the proper way: a simple soffritto (onion, carrot and celery), browned beef, and a slow-simmered tomato sauce.

Choose your route — a traditional pan simmer, a pressure-cooker version for a faster midweek finish, or a slow cooker version for hands-off comfort — then serve over spaghetti with plenty of parmesan.

Method

3 sections
15m1h 30m1h 45m
  1. Warm the olive oil in a large pan over medium heat.
  2. Add the onion, carrot and celery and cook until softened.
  3. Stir in the garlic for 30 seconds, then add the minced beef and cook until browned.
  4. Mix in the tomato paste, then add the chopped tomatoes, stock, bay leaf and oregano. Season.
  5. Simmer gently for 1–1½ hours, stirring occasionally, until rich and thick.
  6. Cook the spaghetti in salted boiling water until al dente.
  7. Toss the pasta with the sauce (or spoon over) and finish with parmesan and black pepper.

Ingredients

  • 250 ml Beef Stock
  • 5ml Oregano dried
  • 1 Carrot chopped
  • Red Wine a splash, optional
  • 1 stalk Celery chopped
  • 1 Onion chopped
  • Black Pepper, to taste
  • 400 g Spaghetti
  • 30ml Olive Oil
  • 400 g Tinned chopped tomatoes 1 tin
  • 2 cloves Garlic minced
  • 1 Bay Leaf
  • Salt, to taste
  • 500 g Beef minced
  • Parmesan, to serve
  • 30ml Tomato Paste

Notes

Make ahead: the sauce improves overnight. Cool quickly, then refrigerate and reheat gently.

Wine: a splash of red wine adds depth. Add after browning and let it bubble down, or stir in at the end and reduce.

Serve: finish with parmesan and a crack of black pepper.

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Italian
Classic
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