Spaghetti Bolognese
A rich, slow-simmered beef and tomato ragù with a splash of red wine, tossed through spaghetti. The family favourite, done right.
- Prep
- 15 min
- Cook
- 1 hr 15 min
- Serves
- 4
- Level
- Easy
A proper bolognese takes a little time, and the payoff is huge. Browning the mince hard gives you deep, savoury flavour, and a long, gentle simmer turns the sauce rich and glossy.
A splash of milk might sound odd, but it's traditional in Italy and softens the acidity of the tomatoes. Toss the sauce with the pasta in the pan rather than spooning it on top so every strand gets coated.
Spaghetti Bolognese
1 hr 30 min total · approx. 640 kcal per serving
Ingredients
Servings
Method
- Heat the oil in a large pan over a high heat and brown the mince well for 8–10 minutes, breaking it up. Lift out.
- Reduce the heat, add the onion, carrot and celery and cook for 10 minutes until soft. Stir in the garlic and tomato purée for 1 minute.
- Return the mince, pour in the wine and bubble until almost gone. Add the tomatoes, stock, milk and oregano.
- Simmer gently, partly covered, for 45 minutes–1 hour, stirring now and then, until thick and rich. Season well.
- Cook the spaghetti in salted boiling water until al dente. Drain, reserving a little water, and toss with the sauce, loosening with pasta water. Serve with Parmesan.
Cook's noteThe sauce freezes brilliantly for up to 3 months. Make a double batch.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
