Italian Main
Spaghetti Bolognese
Ratings & commentsA slow-simmered beef and tomato ragu with carrot, celery and garlic, spooned over spaghetti. Rich, comforting and good for freezing.
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Mild
About this Spaghetti Bolognese
A proper bolognese is not complicated, it is just patient. Beef is browned well, cooked down with a base of onion, carrot and celery, then left to simmer until the sauce is thick and glossy. It makes a generous amount for four and freezes brilliantly, so it earns its place in any weekly plan.
Ingredients
- 30 mlOlive Oil
- 150 gOnions, finely chopped
- 100 gCarrots, grated
- 80 gCelery, finely diced
- 20 gGarlic, crushed
- 500 gBeef Mince, ideally 10-15% fat
- 30 gTomato Puree
- 400 gChopped Tomatoes, one tin
- 8 gSalt
- 3 gBlack Pepper, freshly ground
- 400 gSpaghetti, dried
- 40 gParmesan, finely grated, to serve
- 10 gFresh Basil, torn, to serve
Plus water and a little salt to taste.
How to prepare Spaghetti Bolognese
Heat the oil in a large, heavy pan over a medium heat. Add the onion, carrot and celery and cook gently for 8-10 minutes, stirring, until soft and sweet but not browned. Add the garlic for the last minute.
Turn the heat up, add the mince and break it up with a wooden spoon. Cook for 8-10 minutes until it has lost its pink colour and begun to brown and sizzle.
Stir in the tomato puree and cook for 2 minutes, then add the chopped tomatoes, half a tin of water, the salt and pepper.
Bring to a gentle simmer, then cover loosely and cook on a low heat for 1 hour, stirring now and then, until thick and rich. Add a splash of water if it gets too dry.
About 12 minutes before serving, cook the spaghetti in a large pan of well-salted boiling water according to the packet, until al dente. Keep a mugful of the cooking water, then drain.
Toss the spaghetti with a ladleful of the sauce and a splash of the pasta water so it clings to every strand, then divide between four warm bowls.
Top with the remaining sauce, the Parmesan and the torn basil.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Cook the mince until it really browns: grey, boiled mince gives a flat sauce.
- Make a double batch and freeze half in portions; it keeps for three months.
- The sauce is even better made a day ahead.
Ratings & comments
Loading ratings and comments…