All Day Simmering Spaghetti Bolognese

    6 hours 30 minutes

    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.

    149 people made this

    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)