Spicy Spaghetti Bolognese Sauce

    3 hours 30 minutes

    By far the meatiest spaghetti bolognese. Delicious mixture of red wine, tomatoes, mince beef and the usual suspects: onion, capsicum and garlic. Serve over spaghetti.

    111 people made this

    Serves: 12 

    • 3/4 cup olive oil
    • 8 cloves garlic, minced
    • 750g beef mince
    • 2 large onions, diced
    • 1 green capsicum, diced
    • 1/4 cup (30g) plain flour
    • 2 cups dry red wine
    • 2 cups tomato puree
    • 4 large tomatoes, peeled and diced
    • 370g tomato paste
    • 1 1/2 teaspoons Worcestershire sauce
    • 2 tablespoons white sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons cayenne
    • 1 teaspoon celery salt
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 500g fresh mushrooms, sliced

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Heat olive oil in a large saucepan over medium heat. Saute garlic until golden brown. Stir in beef mince, onions and green capsicum. Cook until beef is evenly brown and onions are tender. Stir in flour until smooth.
    2. Stir in red wine, tomato puree, diced tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.

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    Reviews in English (86)


    I found I needed to make a few modifications to this recipe to get the result I was after. With the changes it was very good. Here's what I did differently. I used 1/2 lb. ground beef and 1/2 lb. ground italian sausage. I cooked this first then removed it from the pan, draining ALL the grease. Then I cooked the onion and garlic (omitted bell pepper) in just a little olive oil, added back the meat and added flour. We don't like a chunky sauce so I used a 29 oz. can plus a 15 oz. can of tomato sauce and omitted the chopped tomatoes. I added spices and wine as written but substituted fresh ground black pepper for the cayenne. I found that after simmering for a couple of hours it was just too thick for our taste so I added about 1 cup of water to get a nice consistency. Be sure to stir often or sauce on the bottom will char and it could ruin the whole pot of sauce. Thinning the sauce out a bit helps avoid this also. I recommend omitting the regular salt altogether or at least wait till the very end and only add as much as needed. Also, taste at the end and if too acid add a bit more sugar and 1 or 2 Tbsp. butter. Both of these things help cut the acid. I used half for spaghetti and froze the rest to use another day.  -  06 Nov 2006  (Review from Allrecipes USA and Canada)


    This is the first time I've ever made homemade spaghetti sauce and this recipe is definitely a keeper. I made it for a church gathering and within minutes, not only was it gone, but people were asking me for the recipe. I tweaked the recipe based other other reviewers' recommendations: I used only 2 T of olive oil, 1 onion, a 29 oz can of tomato sauce, only 1/2 t. of cayenne and it was perfect for my taste. I also drained the fat before I added the flour. It took 3 hours to simmer and a little chopping, but other than that, it was simple and well-worth the extra wait. "Arriverderci!" to Ragu and Prego.  -  20 Sep 2005  (Review from Allrecipes USA and Canada)


    Oh my goodness, I used to have this recipe years ago and lost it. How awesome to find it here. I could never remember the ingredients. It's a wonderful recipe. I always added bacon into my sauce. It added a nice flavor. The worchestershire sauce gives this recipe a fantastic flavor.  -  17 Jan 2003  (Review from Allrecipes USA and Canada)