Spaghetti Bolognese – a dish that can be enjoyed mid-week as a speedy dinner, at the weekend with a glass of wine or frozen and eaten for lunch at a later date.
Once you have nailed your bolognese sauce, you will find that you can use this for many more recipes such as lasagne, pasta bake and so much more!
Here is our Best Ever Spaghetti Bolognese recipe – enjoy!
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (brown, yellow or white)
- 500g beef mince
- 1/2 cup (125 ml) dry red wine (can sub with water)
- 2 beef stock cubes
- 800g chopped tomato (or tomato passata)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 dried bay leaves
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
- Salt and pepper
- 400g spaghetti, dried
- Parmesan cheese and finely chopped parsley (optional)
Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
Add red wine / water. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
When halfway through simmering, boil water and cook spaghetti.
Adjust salt and pepper to taste right at the end. Serve over spaghetti, with the Parmesan cheese and chopped parsley.
Serve immediately. If portioning up to save for later or freeze, wait until completely cooled before placing in air tight containers and into the fridge / freezer.