Loading Search Bar...
READY IN
50 mins
Spaghetti Bolognese Recipe

Spaghetti Bolognese

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Spaghetti Bolognese has probably caused more divorces and wars than the black death! Why? Because everybody's recipe is the best - much better than anyone else's! Well, I've got news for you - you are ALL wrong! This recipe is easily the best there is and I won't listen to any arguments - the case is closed!

This is not a horrible weak mixture or minced beef and tomato sauce; this is a good rich sauce, full if flavour and the true taste of Italy that merits the title "Bolognese of the Century"!

      Preparation Time: 20 Minutes

      Cooking Time: 30 Minutes

Ingredients for Spaghetti Bolognese

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 tablespoons
duck fat, goose fat or corn oil
8 oz
lean minced beef (ground beef)
1 x 8oz can
peeled plum tomatoes
2 medium-sized
carrots
3 - 4 oz
mushrooms
2 medium
onions
2 tablespoons
tomato purée
2 cloves
garlic
1 glass
red wine
4
bay leaves
 
salt and pepper
10 oz
spaghetti

 

How to Cook Spaghetti Bolognese

  1. Put the fat (or oil) in a frying pan and add the minced beef. Fry this gently for a few minutes, stirring all the time, until the beef turns to a beige colour. Remove from the frying pan with a slotted spoon and place into a large saucepan, leaving the surplus juices in the frying pan.
  2. Peel and roughly chop the onions and fry them gently in the meat juices for about 10 minutes until they soften slightly. Turn them occasionally whilst frying and add a little more fat (oil) if required. Again, remove from the frying pan with a slotted spoon and add to the beef in the saucepan.
  3. Peel and finely grate (shred) the carrots. Wash and finely slice the mushrooms. Peel and crush (mince) the garlic and place all the ingredients (excluding the spaghetti) into the pan with the beef and onions (that includes the juice from the tomatoes). Bring the mixture to the boil then immediately turn down the heat and cover and simmer for 30 minutes, stirring from time to time to prevent sticking.
  4. Bring a large pan of slightly salted water to the boil then add the spaghetti. Cook according to the instructions on the packet (usually about 15-20 minutes in boiling water). You can check to see if the spaghetti is cooked by removing a strand on the end of a fork.
  5. When cooked, drain the spaghetti in a colander or large sieve (strainer). Heap servings onto warmed plates and then spoon lashings of Bolognese sauce over the top (remove the bay leaves as you see them). Eat hot.


Graham GRAHAM'S HOT TIP:
Double or treble the quantities and make a B-I-G pan of 'Spag Bol'. It gets better with age and it freezes well.
 
GRAHAM'S WINE RECOMMENDATION: GrahamBarbera d'Asti like Marchesi di Gresy Barbera d'Asti. Italian Barbera goes well with pasta, tomato-based dishes and dishes from the North of Italy.
Print Kitchen-Friendly View

Reviews of Spaghetti Bolognese

Rating 5 out of 5 - Many cooks will make this recipe again May 06 2014
This recipe is AMAZING!!! This is the best bolognese I've ever made! The flavors came together perfectly - just outstanding, I added an extra glass of wine and it makes an absolutely delicious sauce. Now, I double everything and freeze the rest. In fact, it's probably better frozen than when first cooked. This stuff has a myriad of flavors and makes a perfect blend. Will definitely be making again.
(1 review)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

73 Easy Pork & Ham Recipes
73 Easy Pork & Ham Recipes

Pork is a meat fit for kings. From Filet Mignon with Sage and Rosemary to Gammon with Cumberland Sauce, we can show you the whole range.

61 Oven-Baked Dinners
61 Oven-Baked Dinners

No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?

23 Chinese Meals for Everyone
23 Chinese Meals for Everyone

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.

Other Pasta Recipes

Creamy Ham, Leek and Mushroom Spaghetti
Creamy Ham, Leek and Mushroom Spaghetti

Creamy Ham, Leek and Mushroom Spaghetti proves that, for slimmers, those mouth-watering creamy pasta dishes needn't be on the 'forbidden' menu list.

Lemon Sevai
Lemon Sevai

Lemon Sevai comes from the Tamil word 'Sevai' meaning Rice Vermicelli or rice noodles. This recipe is very easy to make and easy to digest.

Pasta Jumble
Pasta Jumble

Pasta Jumble is an unusual way of serving pasta. It looks very professional but is, as you will see, quite simple.

 

 
ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up