Spaghetti Bolognese

Ingredients

• 1 tbspolive oil
• 500 gminced beef
• 480 ml (2 cups)onions, finely chopped
• 2 clovesgarlic, minced
• 240 ml (1 cup)carrot, finely chopped
• 240 ml (1 cup)celery, finely chopped
• 1 tspdried rosemary
• 1 tspdried oregano
• 2bay leaves
• 2 canstomatoes
• 2 tbsptomato purée
• 2red chillies, deseeded and finely chopped
• 240 ml (1 cup)beef stock
• 1 tbspWorcestershire sauce
• 30 ml (2 tbsp)basil leaves, picked and chopped, with some left whole for garnish
• 1 tspsalt
• 1/2 tspground black pepper
• 100 g (1 cup)Parmesan, grated, plus extra for garnish
• 400 gspaghetti, or another pasta of your choice

Instructions

1. 1

   Brown the beef

   Heat the oil in a large pan over a medium-high heat. Add the beef and cook for 3–5 minutes, stirring often, until browned all over.

2. 2

   Soften the vegetables

   Lower the heat and add the onions, carrots, celery, garlic, rosemary, oregano and bay leaves. Fry for 10 minutes, stirring often, until the vegetables soften.

3. 3

   Add the liquids

   Add both types of tomatoes, the chillies, beef stock and Worcestershire sauce. Break up the tomatoes and stir everything together.

4. 4

   Simmer the sauce

   Bring the sauce to the boil, then turn the heat down to a gentle simmer. Cover and cook for 1 hour, stirring occasionally.

5. 5

   Season and thicken

   Stir in the basil, salt and black pepper, then cook for another 30 minutes. Add the grated Parmesan, taste and adjust the seasoning, then stir and cook until the sauce reaches your preferred consistency.

6. 6

   Cook the spaghetti

   When the Bolognese is nearly ready, boil the spaghetti in salted water according to the packet instructions.

7. 7

   Combine and serve

   Drain the spaghetti, add it to the Bolognese sauce and stir. Divide between serving plates, spoon over more sauce and finish with the remaining basil and Parmesan.

What is Spaghetti Bolognese?

Bolognese sauce takes its name from Bologna in northern Italy, where meat-based ragù is traditionally served with pasta such as tagliatelle. Spaghetti Bolognese is a familiar adaptation, pairing a slow-cooked meat sauce with long strands of pasta.

This version builds flavour with beef, finely chopped vegetables, herbs and tomatoes, then finishes with basil and Parmesan. A gentle, covered simmer helps the ingredients meld while keeping the sauce moist.

Nutrition and macros by portion

The nutrition label shows one serving as written: 888 calories, 46g protein, 88g carbs, 30g fat.

The spaghetti supplies most of the carbohydrates, while the beef and Parmesan contribute much of the protein and fat; olive oil adds further fat. Serve with a generous side of green vegetables or salad to round out the plate.

Build flavour from the base

Brown the beef: give it 3–5 minutes in the hot pan, stirring often, so it colours rather than simply steams. If the pan is crowded, the meat may brown less evenly.

Soften the vegetables: the 10-minute fry lets the onion, carrot, celery and garlic lose their raw edge before the tomatoes go in. Keep stirring to stop them catching on the bottom.

The long simmer

Covered cooking: simmer the sauce gently for 1 hour, stirring occasionally. A low, steady heat is important; a hard boil can make the sauce reduce too quickly or stick.

Final stretch: add the basil, salt and pepper, then cook for another 30 minutes. Stir in the Parmesan at the end and continue cooking until the sauce is as thick as you like.

Get the texture right

Sauce consistency: after the covered simmer, the sauce should be cohesive and spoonable, not watery. The final cooking time after adding Parmesan gives you a chance to reduce it further.

Pasta doneness: follow the packet timing and check the spaghetti near the end. Drain it when cooked to your preference, as it will be stirred through the hot sauce.

Chilli and herb choices

Chillies: deseeding them before chopping gives the sauce a milder heat than leaving the seeds in. Their flavour is simmered into the tomatoes and beef.

Basil: chopped leaves go into the sauce near the end, while a few whole leaves are reserved for serving. Keep the bay leaves in during cooking, then remove them before serving.

Serve it well

Tossing the drained spaghetti with the sauce helps coat the strands before serving. Add an extra spoonful of sauce on top, as directed, so each plate has a generous finish.

A crisp green salad or steamed green vegetables make a fresh side alongside the rich meat sauce. Put extra Parmesan on the table for anyone who wants more.

Recipe notes & tips

• Chop the onion, carrot and celery to a similar size so they soften evenly.
• Stir regularly during the vegetable-frying stage to prevent the aromatics from sticking.
• Keep the sauce at a gentle simmer during the covered hour and stir it occasionally.
• Remove the bay leaves before serving.
• Check the spaghetti against the packet instructions rather than relying on a fixed cooking time.
• Reserve some basil leaves and Parmesan for the final garnish.

Variations

• Milder sauce: use one chilli instead of two for less heat.
• More vegetables: add extra finely chopped carrot or celery, allowing it to soften with the other vegetables.
• Different pasta: use another pasta shape in place of spaghetti, as suggested in the recipe.
• Herb finish: add a little extra chopped basil at the table for a fresher finish.
• Cheesier serving: offer additional grated Parmesan alongside the plates.

Common mistakes to avoid

• Crowding the pan: the beef may steam instead of brown; use a large pan and stir frequently.
• Cooking too hot: the sauce can catch or reduce too quickly; keep it at a gentle simmer.
• Skipping the vegetable-softening time: give them the full 10 minutes so they soften before the tomatoes are added.
• Overcooking the spaghetti: check it according to the packet and drain when it is cooked to your preference.
• Serving with bay leaves: remove them before plating, as they are there to flavour the sauce rather than be eaten.

How to store

Refrigerate leftover sauce and pasta in a covered container and use within 3 days. Reheat thoroughly in a pan or microwave, stirring occasionally; add a splash of water if the sauce has thickened. For best texture, store the sauce and spaghetti separately if possible.

Frequently asked questions