Spaghetti bolognese







Cook Time

65-70 Min


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 50g/2oz streaky bacon, diced
  • 350g/12oz minced beef
  • 400g/14oz canned peeled plum tomatoes
  • 2 teaspoons dried oregano
  • 125ml/4fl oz red wine
  • 2 tablespoons tomato purée
  • salt and freshly ground black pepper
  • 700g/1 1⁄2lb dried spaghetti
  • Heat the oil in a large frying pan over a medium heat, then add the onion and sweat for 3 minutes.
  • Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until just beginning to brown.
  • Add the beef and cook over a high heat for another 3 minutes until all of the meat has browned. Stir in the tomatoes (breaking up slightly with a wooden spoon), oregano and wine, and bring to the boil.
  • Reduce the heat and leave to simmer gently for at least 45 minutes. Stir in the tomato purée, and season with salt and pepper.
  • Cook the spaghetti in a pan of lightly salted boiling water for 8–10 minutes until al dente. Drain thoroughly.
  • Transfer the spaghetti to a large serving bowl, and pour the sauce over it. Toss to mix well, and serve hot.
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