All Day Simmering Spaghetti Bolognese

    Recipe Picture:All Day Simmering Spaghetti Bolognese

    All Day Simmering Spaghetti Bolognese


    142 people made this

    The secret to this sauce is that it's simmered all day. Beef mince, onion, celery, capsicum, bay leaves, garlic and chilli flakes combine to create a rich flavourful sauce.

    Serves: 7 

    • 500g premium mince beef
    • 2 (800g) tins whole peeled tomatoes
    • 370g tomato paste
    • 1 large onion, diced
    • 4 stalks celery, diced
    • 2 fresh green capsicum, diced
    • 1 fresh red capsicum, diced
    • 15 fresh mushrooms, sliced
    • 5 tablespoons Italian seasoning
    • 1 teaspoon chilli flakes
    • 4 bay leaves
    • 2 tablespoons chopped fresh basil
    • 3 cloves garlic, minced
    • 500g spaghetti

    Preparation:30min  ›  Cook:6hours  ›  Ready in:6hours30min 

    1. In a large frying pan, brown mince over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
    2. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
    3. In a large frying pan over medium heat, quickly sear onion and celery until transparent; add to spaghetti sauce in saucepan. In same frying pan, saute capsicums and mushrooms for a few minutes, but do not allow them to become soft; add to sauce.
    4. Add Italian herbs, dried red pepper flakes, bay leaves, basil and garlic to sauce; add mince then mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
    5. Bring a large saucepan of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Add sauce to pasta; serve.
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    Reviews in English (115)


    Delicious! The best spaghetti sauce I've ever had. I made these changes like a lot of others: --Put tomato paste and tomatoes in a blender and puree instead of mashing them --Only 2 tbsp of Italian seasoning --Add 1/2 cup of red wine --A little less red pepper--depends on your taste --Add 2 tbsp of brown sugar. It helps to negate the acidic bite of the tomatoes and lets the other flavors come through I only had time to let it simmer for 2 hours and it was still amazing!  -  30 Jul 2006  (Review from Allrecipes USA and Canada)


    This is really yummy, but involves a lot of unnecessary work. I browned the hamburger in a huge pasta pot and then drained it, leaving a little fat in the pan and setting the meat aside. Then, I softened the celery and onion slowly (for 10 minutes). Then I added the rest of the ingredients. All in one pan! If you don't like CHUNKY sauce, use diced tomatoes, not whole. Also, I stir/mash with a potato ricer, not a spoon. Either way, if you simmer all day, it shouldn't be that chunky (tomato sauce tastes like ketchup, eww). Last, it DOES need sweetness -- I add a tsp. of sugar 15 minutes before serving -- you should taste and do it to your preference. These sound like big changes, but they're not -- and well worth it, if you're going to do this all day. Looking forward to posting my own private recipe soon.  -  07 Jul 2003  (Review from Allrecipes USA and Canada)


    I too love sweetness in my sauce, however, I do not like to add sugar. A friend of ours, who did go to culinary school made a sauce & his was awesome with a beautiful sweetness.. not a sugary artificial one. I asked his secret, I knew he would not add sugar either. He said he adds crushed rosemary. Wonderful! Makes all the difference in taste & no added sugar.  -  28 Mar 2008  (Review from Allrecipes USA and Canada)

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