Fail-proof spaghetti Bolognese

Fail-proof spaghetti Bolognese


1 person made this

Spaghetti Bolognese, an absolute classic. The simplest of dishes which is, and will always remain one of the tastiest. It's one of those recipes which is passed through families and personalised through every person who cooks. A fairly staple recipe it may be, there are a few subtle ways to really enhance your spaghetti Bolognese. Moreover, here is MY spaghetti Bolognese recipe. Although it may not scream traditional, I promise you it's darn tasty nevertheless! Hope you guys give this one a go and temporarily part with your personal (and delicious, I'm sure) spaghetti Bolognese recipe. You have my word, you shall not regret :D Enjoy!

dontgobaconmyheart Victoria, Australia


  • 4 rashers bacon, finely diced
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced
  • 500g beef mince
  • 200ml red wine
  • 400g tomato passata
  • 1 (400g) tin chopped tomatoes
  • 1 handful fresh torn basil, plus extra whole leaves for garnish
  • 1 teaspoon dried rosemary
  • 1 dash Worcestershire sauce
  • 5 sundried tomatoes, finely chopped
  • salt and pepper, to taste
  • 500g dried spaghetti
  • grated Parmesan cheese, to top
  • 1 tsp Sugar

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Heat up some oil in a large saucepan and fry up your bacon until browned. Add the onion and fry for a few more minutes until softened and then add your garlic and cook for a further minute or so. Add in your mince and break up with a wooden spoon whilst cooking, stir until browned, 6 to 8 minutes.
  2. It's time to add your red wine, stir it in and reduce to a simmer for 5 minutes to allow the mince to soak up some of that goodness. After, stir in your tomato passata and chopped tomatoes. Add in your basil, rosemary, Worcestershire sauce, sundried tomatoes, sugar and salt and pepper and give it a good stir. Keep it on low-medium heat and allow to simmer for good 30 minutes or until the sauce thickens, stirring occasionally.
  3. Whilst this is on the go, stick your spaghetti in some boiling salted water and cook until al dente, or according to the instructions on the packet. Drain.
  4. Serve the spaghetti, topped with Bolognese, topped with sprinkled Parmesan and finished with a beautiful basil bow. Photo for inspiration/guidance.


This recipe is still perfect for kids, don't worry the alcohol will burn out. Also for a healthier version on this dish - stay away from the cheese, use wholemeal spaghetti, no wine and use lean mince! Easy to adapt to a vegetarian meal as well (Quorn® mince).

See it on my blog

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