Beef Spaghetti Bolognese

    50 minutes

    This is the recipe which my mum taught me for making traditional spaghetti bolognese. You can use pork or veal mince instead of beef if you like.


    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 1 tbsp olive oil
    • 1-2 cloves of garlic
    • 1 red onion
    • 2 cans of crushed tomatoes
    • 1 can of condensed tomato soup
    • 500g beef mince
    • 1 packet of spaghetti
    • salt and pepper
    • Parmesan cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. 1/2 fill a large saucepan with water and put on stove to boil - add a dash of olive oil, and a sprinkle of salt.
    2. Heat olive oil in a separate saucepan on medium heat.
    3. Add finely chopped garlic and diced onion - cook until onion is translucent, stirring occasionally.
    4. Add beef mince and cook until browned.
    5. Add cans of crushed tomatoes and tomato soup, and bring to the boil - add salt and pepper to taste. Once boiling, turn heat down to simmer.
    6. Add spaghetti to boiling water, and cook until al dente (approx 15 mins).
    7. Strain pasta - rinse with boiling water if desired, to remove excess starch.
    8. Serve bolognese sauce over a bed of spaghetti, and sprinkle with parmesan cheese.


    There are lots of variations which you can make to this recipe. One of my favourites is to add diced chorizo, sliced mushrooms, Spanish black olives and baby spinach, for a bit of extra flavour - the choice is yours!

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