This Spaghetti Bolognese consists of perfectly seasoned beef mince simmered low and slow in a rich tomato sauce finished off with gorgeous al dente spaghetti folded through – its classic Italian comfort food at its best. There are loads of different versions of this dish but this is mine! Enjoy
Spaghetti Bolognese, also known simply as “Bolognese” or “Spag Bol,” is a beloved Italian dish that has become a staple in households worldwide. Originating from the city of Bologna in the Emilia-Romagna region of Italy, this hearty and comforting meal is a perfect combination of savoury meat sauce and al dente pasta.
One of the key elements of a delicious Spaghetti Bolognese is allowing the sauce to simmer slowly over low heat, allowing the flavours to meld together and the sauce to thicken to a rich and hearty consistency.
Whether you’re cooking for a weeknight family dinner or hosting a dinner party with friends, Spaghetti Bolognese is a comforting and satisfying meal that never fails to please.
Serve it with a sprinkle of grated Parmesan cheese and some crusty bread on the side for a truly authentic Italian dining experience. Buon appetito!
Serving suggestions
Here are some delicious side dishes to serve with or before the spaghetti bolognese:
- Brown Butter, Parsley & Sea Salt Garlic Bread
- Antipasto Platter – a great start to this meal
- Bruschetta
- Easy Rocket & Parmesan Salad
- Caprese Salad
- Steamed or roasted vegetables
❄️ Storage
FRIDGE:
Allow any leftovers to cool to room temperature then transfer to an airtight container. Refrigerate and use within 3-4 days.
FREEZE:
Allow the dish to cool completely. Portion it into individual serving sizes or larger batches, depending on your needs. Label, date and freeze for up to 3 months. Thaw in the fridge before reheating and serving.
REHEAT:
Gently reheat in a saucepan over a low heat on the stove or alternately, transfer to a microwave safe container and reheat on MEDIUM (50% power) for 4-5 minutes, stirring occasionally until piping hot.
Kate’s Spaghetti Bolognese
Ingredients
- 1 tablespoon olive oil
- 20g butter
- 1 onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, finely diced
- 500g beef and pork mince (or 500g beef mince)
- 2 tablespoons tomato paste
- 200ml red wine
- 700g jar tomato passata (I used Mutti)
- 2 teaspoons beef stock powder (or 2 cubes, crumbled – See Note 2)
- 2 fresh bay leaves
- 4 sprigs oregano
- 4 sprigs thyme
- 1-2 teaspoons caster sugar (optional – See Note 3)
- 1 teaspoon Maggi seasoning (optional – See Note 4)
- Salt and pepper, to taste
TO SERVE
- 500g good quality dried spaghetti
- Freshly grated parmesan cheese
Instructions
- Heat a large pot or pan over medium high heat. Add the olive oil and butter then add the onion, carrot and a good pinch of salt. Cook until softened, about 5 minutes, then add the garlic, cooking for 1 min.
- Crumble in the mince and make sure it’s touching the pans surface. Cook (without stirring) for a few minutes to get it slightly caramelised then cook for a further 3-4 minutes, breaking up the lumps with a spoon until browned.
- Add the tomato paste and cook off for 2-3 minutes, then add the red wine and cook until reduced by half.
- Pour in the passata and add the stock powder , bay leaves, oregano, thyme, sugar and Maggi seasoning. Pour 2 cups water into the passata bottle and shake well to loosen all the sauce left in the bottle. Add to the pan and season to taste with salt and pepper.
- Bring to the boil, then reduce heat to very low and cook, uncovered, for 1 hour 30 minutes or longer if time permits, stirring from time to time, and adding a little more water if required, if the sauce gets too thick. Remove herbs stalks if desired at the end.
- Meanwhile, cook pasta according to packet directions. Once al dente, add the pasta to the sauce directly from the pot using tongs or a large spider utensil. Toss through the sauce and serve. Garnish with loads of freshly grated parmesan. Enjoy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BEEF STOCK
Instead of using beef stock powder or cubes you could also use 2 cups of ready prepared beef stock in liquid form. If using this option, do not add the 2 cups of water. Simply pour the beef stock into the passata jar and shake before adding to the sauce. - CASTER SUGAR
The sweetness of the passata will depend on the brand you use. Typically more expensive tomatoes equals sweeter tasting. Adding a touch of sugar can adjust the acidity of the tomatoes, especially if using a cheaper variety. Adjust the sweetness of your sauce by adding a little sugar, 1/2 tsp at a time until it suits your taste. - MAGGI SEASONING
I just LOVE this stuff!! 😂 It is totally optional though. It just gives the sauce a a unique flavour which I love. You could always add a splash of Worcestershire sauce or balsamic vinegar in place of it, or leave it out completely.
You may also like
- Easy Spaghetti & Meatballs
- Bruschetta Bowl with Sticky Balsamic
- Brown Butter, Parsley & Sea Salt Garlic Bread
- Slow Cooked Beef Shin Ragu with Pappardelle
- Cheats Spinach & Ricotta Ravioli
- Easy Rocket & Parmesan Salad
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