Dad's Italian spaghetti bolognaise

    2 hours 15 minutes

    This is what i grew up with, and still is the best spaghetti bog! We got the recipe off an Italian couple and adapted a few things to make it even better!


    Queensland, Australia
    71 people made this

    Serves: 4 

    • 500g beef mince
    • 4 rashers bacon, diced
    • 1/2 capsicum, diced
    • 4 mushrooms, diced
    • 1 onion, diced
    • 1 carrot, grated
    • 2-3 cloves garlic, crushed
    • 80g tomato paste
    • 1 x 400g tin diced tomatoes
    • water
    • 1 good pinch salt
    • 1 good pinch pepper
    • 1 teaspoon sugar
    • 2-3 tblspoons dried italian herbs
    • 1 tablespoon Worcestershire sauce
    • 1 celery stick, whole
    • 250g spaghetti
    • parmesan cheese and grated cheese to serve

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Brown mince and bacon; add vegetables and garlic and cook for 2-3 mins
    2. Add tin tomatoes, tomato paste and stir. Fill the empty tin tomatoes half full with water and add to the pan
    3. Add salt, pepper, sugar, herbs and sauce and stir well. Add celery stick and place on high heat for 10 mins then simmer for an hour or until being served - the longer it simmers the better.
    4. After about 1/2 hour of simmering taste test (if it tastes like it needs salt, add pepper and vice versa. I dont know why it works but it does)
    5. About 10 mins before dinner, boil spaghetti . Remove the whole celery stick and discard
    6. Place spaghetti onto plate and place bolognaise on top. Serve with parmesan cheese and grated cheese and garlic bread as a side dish. Garnish with fresh basil leaves

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    Reviews in English (8)


    I found it really easy and yummy, though i didn't have the capsicum and the mushrooms  -  29 Sep 2012


    Really nice - I found I needed quite a bit more water though than the half a can. Great "stealth vegetables" for kids (big and small)!  -  02 Jul 2013


    Delicious. I added extra water about half way through the hour of simmering (pan with lid). Really nicely balanced  -  19 Sep 2015