Spaghetti Bolognese

Ingredients

• 300 gpasta (dried spaghetti)
• 1 tspolive oil
• 500 gextra-lean beef mince
• 3 medium (about 250 g)carrots
• 1 stick (about 80 g)celery
• 1onion
• 1 × 400 g canchopped tomatoes
• 1 heaped tbsptomato purée
• 1 tspdried oregano
• 50 mlruby port
• 1beef stock cube
• 100–200 mlwater
• to tastesalt

Instructions

1. 1

   Brown the beef

   Heat 1 tsp olive oil in a large saucepan. Add the 500 g beef mince and cook, stirring regularly, until browned and not sticking or burning.

2. 2

   Chop the onion

   While the beef browns, finely chop the onion.

3. 3

   Soften the onion

   Lift the browned beef out of the pan and set it aside. Add the chopped onion to the saucepan and cook over a low heat for 5 minutes, stirring regularly.

4. 4

   Prepare the vegetables

   While the onion cooks, peel and finely chop the 3 carrots and 1 stick of celery.

5. 5

   Cook the vegetables

   Add the carrot and celery to the onion and cook for a further 5 minutes, stirring regularly.

6. 6

   Combine the sauce

   Return the beef to the pan. Add the 400 g can of chopped tomatoes, heaped tablespoon of tomato purée, 1 tsp dried oregano, 50 ml port and beef stock cube. Pour in 100–200 ml water, just enough to cover the ingredients with liquid.

7. 7

   Simmer the sauce

   Bring the sauce to the boil, then reduce the heat and simmer for 25 minutes, until the liquid has reduced. Season with salt to taste; the stock cube may provide enough seasoning.

8. 8

   Cook the pasta

   While the sauce simmers, bring a pan of salted water to the boil. Add the pasta and cook according to the packet instructions.

9. 9

   Drain and serve

   Drain the pasta and serve it with the Bolognese sauce.

What is spaghetti Bolognese?

Spaghetti Bolognese is pasta served with a meat-and-tomato sauce, a familiar combination inspired by Italian ragù traditions. This version brings beef together with carrots, celery and onion, then simmers everything with tomatoes and a little port.

The finely chopped vegetables soften into the sauce, while the measured amount of water lets it reduce during the 25-minute simmer. Serving the sauce with spaghetti makes this a straightforward, filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 596 calories, 36g protein, 69g carbs, 17g fat.

The spaghetti provides most of the carbohydrates, while the beef mince supplies much of the protein and some of the fat. To balance the plate, serve the pasta and sauce with a side of green vegetables or salad.

Building the flavour base

Beef: Browning the mince first gives it colour before it joins the vegetables and tomatoes. Stir regularly so it cooks evenly and does not catch on the pan.

Vegetables: Finely chopping the onion, carrots and celery helps them soften within the cooking time. Cook the onion gently, then give the carrots and celery their own 5 minutes in the pan.

Getting the sauce consistency right

Water: Start with enough of the 100–200 ml range to just cover the ingredients. The exact amount needed can vary, so add only what is required for that coverage.

Reduction: Simmer the sauce for 25 minutes and look for the liquid to reduce. Keep the heat gentle enough to avoid scorching, and stir from time to time.

When to cook the spaghetti

Timing: Start the pasta while the sauce is simmering, as the method directs. Check the packet for its cooking time rather than relying on a fixed number of minutes.

Water: Bring salted water to the boil before adding the pasta. Drain it once cooked, then serve it with the sauce.

Seasoning with stock and port

Stock cube: It seasons the sauce as it cooks, so taste before adding salt at the end. The recipe notes that you may find the cube gives enough flavour without extra salt.

Ruby port: The 50 ml portion goes into the sauce with the tomatoes and oregano. Let it simmer along with the other ingredients for the full sauce-cooking time.

What to serve alongside

The recipe is served simply with spaghetti and does not specify extra accompaniments. If you want to add something to the meal, a green salad or extra vegetables can sit alongside the pasta without changing the sauce.

Recipe notes & tips

• Finely chop the vegetables so they soften evenly in the short cooking stages.
• Stir the mince regularly as it browns to help prevent it catching on the pan.
• Use only enough water to just cover the sauce ingredients.
• Taste the sauce before adding salt because the stock cube already seasons it.
• Cook the spaghetti according to its packet instructions while the sauce simmers.

Variations

• Fresh herbs: Finish with chopped parsley or basil if you have some to hand.
• More vegetables: Add finely chopped mushrooms to the pan with the carrots and celery.
• Extra tomato: Use a little more tomato purée for a more pronounced tomato flavour.
• Different pasta: Serve the sauce with another pasta shape if spaghetti is unavailable.
• Without port: Leave out the port and use water to cover the sauce ingredients.

Common mistakes to avoid

• Crowded browning: Cook the mince in batches if it cannot brown properly in the pan.
• Large vegetable pieces: Chop the carrot, celery and onion finely so they soften within the stated timings.
• Too much water: Add only enough to just cover the ingredients, within the 100–200 ml range.
• Scorching sauce: Keep the heat low enough for a steady simmer and stir occasionally.
• Over-salting: Taste after the stock cube has cooked into the sauce before adding salt.

How to store

Refrigerate leftover sauce and pasta in separate airtight containers for up to 3 days. Reheat until piping hot, adding a splash of water to the sauce if it has thickened; cooked pasta can be reheated with a little water or in the microwave.

Frequently asked questions