Classic Spaghetti Bolognese

A rich, savoury Italian classic ready in under an hour.

Total: 60 min
Hands-on: 35 min
Serves: 4
Level: Medium
Cuisine: Italian
Meal: Dinner

Dinner

A classic, comforting Italian sauce made with minced beef, vegetables, and tomatoes, paired with perfectly cooked spaghetti.

Shopping list

400 g spaghetti
400 g minced beef
1 large onion
1 medium carrot
2 garlic cloves
400 g crushed tomatoes
100 ml dry red wine
1 tbsp tomato paste
150 ml chicken stock
2 tbsp olive oil
1 tsp dried oregano
1 tsp flaky sea salt
0.5 tsp ground black pepper
50 g Parmesan

Ingredients

400 g Spaghetti
400 g Minced beef 15% fat
1 large Onion finely chopped
1 medium Carrot finely diced
2 cloves Garlic crushed
400 g Crushed tomatoes
100 ml Dry red wine
1 tbsp Tomato paste
150 ml Chicken stock
2 tbsp Olive oil
1 tsp Dried oregano
1 tsp Flaky sea salt
0.5 tsp Ground black pepper
50 g Parmesan grated, for serving

Method

Bring a large pot of salted water to a rolling boil for the pasta, and prepare the dry ingredients by chopping the onion and carrot.

Tip Keep the water covered to speed up the boiling process.

5 min
Warm a wide, heavy-based pan over medium heat and add the olive oil. Add the chopped onion and carrot.

Tip Stir occasionally to prevent the vegetables from sticking to the pan.

4 min
Cook the vegetables for about four minutes until they begin to soften and turn translucent.

Tip Crush the garlic cloves with the flat of a knife before adding them.

2 min
Add the garlic and stir for thirty seconds until fragrant. Increase the heat to high and add the minced beef.

Tip Break up the meat into small, even lumps with a wooden spoon.

5 min
Fry the meat, stirring frequently, until it is browned on all sides. Do not add the liquid ingredients yet.

Tip Caramelising the meat adds a deep, rich flavour to the sauce.

4 min
Pour in the red wine and let it bubble for two minutes, scraping any fond from the bottom of the pan.

Tip The alcohol will evaporate, leaving behind a mellow, fruity flavour.

4 min
Add the crushed tomatoes, tomato paste, oregano, stock, salt, and pepper. Bring the mixture to a gentle simmer.

Tip Stir the tomato paste until it is fully incorporated into the sauce.

3 min
Reduce the heat to low and let the sauce cook for twenty to twenty-five minutes.

Tip The sauce should thicken slightly; add a splash of stock if it gets too dry.

2 min
While the sauce simmers, cook the spaghetti in the boiling water according to the packet instructions.

Tip Reserve a cup of the starchy pasta water before draining.

12 min
Drain the pasta and add it directly to the pan with the Bolognese sauce. Toss gently for one minute.

Tip Add a spoonful of pasta water if the sauce is too thick.

3 min
Serve the spaghetti immediately, topped with a generous sprinkling of grated Parmesan cheese.

Tip Let the dish rest for a minute so the cheese melts into the hot pasta.

2 min

Timing

T-60 min: Bring a large pot of salted water to a boil for the pasta.
T-50 min: Heat the oil and fry the onion and carrot gently.
T-35 min: Add the minced meat and brown it thoroughly.
T-20 min: Mix in the tomatoes, wine, and stock; reduce the heat.
T-15 min: Cook the spaghetti until al dente.
T-5 min: Drain pasta, toss with sauce, and plate up.

Chef's tips

Use a heavy-bottomed pan to ensure the meat browns evenly without scorching.
Do not overcook the onion; it should be sweet but still have a slight bite.
Let the sauce rest for five minutes before serving to allow the flavours to deepen.

Swap it

Minced Pork: Replaces beef for a lighter flavour; add a splash of bay leaf.
Tomato Passata: Use a double amount in place of crushed tomatoes for a richer texture.
Vegetable Stock: Substitute for chicken stock to keep the sauce fully plant-based.