Spaghetti Bolognese
Serves 5·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 1 1/2 | tbsp | olive oil |
| 2 | cloves | garlic(minced) |
| 1 | onion(finely chopped (brown, yellow or white)) | |
| 1 | lb / 500g | beef mince (ground beef)(OR half pork, half beef) |
| 1/2 | cup (125 ml) | dry red wine(sub water or beef broth/stock) |
| 2 | beef bouillon cubes(crumbled OR granulated beef bouillon) | |
| 800g / 28 | oz | can crushed tomato(or tomato passata) |
| 2 | tbsp | tomato paste |
| 2 | tsp | white sugar(if needed) |
| 2 | tsp | Worcestershire sauce |
| 2 | dried bay leaves | |
| 2 | sprigs | fresh thyme(or 1/2 tsp dried thyme or oregano) |
| 3/4 | tsp | cooking salt (kosher salt) |
| 1/2 | tsp | black pepper |
| 400g / 13 | oz | spaghetti, dried |
| Parmesan cheese(optional) | ||
| freshly chopped parsley(optional) |
Method
1.**Sauté** - Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
2.**Cook beef** - Turn heat up to high and add beef. Cook, breaking it up as you go, until browned.
3.**Reduce wine** - Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
4.**Simmer** - Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
5.**Slow simmer option** - Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. Uncover, simmer 20 minutes to thicken sauce.
6.**Taste** - Add more salt if desired. Serve over spaghetti.
7.**Tossing Pasta** - Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute. Scoop out a mug of pasta cooking water, drain. Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens. Divide between bowls. Garnish with parmesan and parsley if desired.
Recipe Notes
AI · may be inaccurate
Substitutions
- dry red wine → water or beef broth/stock (alcohol-free or availability)
- beef mince → half pork, half beef (for juiciness)
Serving suggestions
- {"item":"carrot and celery","notes":"finely chop and sauté with onion for soffritto"}
- {"item":"bacon or pancetta","notes":"cook with onion for smokiness"}
- {"item":"soy sauce","notes":"1 tbsp for depth"}
- {"item":"red chilli","notes":"fresh or dried for heat"}
Tips
- Use Worcestershire sauce, beef bouillon cubes, and a touch of sugar for depth.
- For better flavor, cook slowly for a couple of hours.
- Emulsifying the pasta with reserved cooking water is the proper Italian way to serve.
Comments
Sign in to leave a comment.