Spaghetti Bolognese Recipe

Spaghetti Bolognese Recipe

Spaghetti Bolognese Recipe



200g dried spaghetti

225g/8oz minced beef

2 tbsp olive oil

1 onion, peeled and finely chopped

1 carrot, peeled and finely diced

1 clove garlic, peeled and crushed

125g/4oz streaky bacon chopped small

4 large mushrooms, sliced

1 tbsp mixed dried herbs

400g/14oz tinned tomatoes

150ml/5fl oz red wine

salt and pepper



  • Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat
  • Heat the oil in another large pan and cook the onion and carrot until they start to soften
  • Stir in the garlic, streaky bacon, sliced mushrooms and the herbs and cook for 2 minutes
  • Stir in the tomatoes and the wine and season well
  • Add the mince to the tomatoes, bacon and mushrooms and simmer gently for 40-50 minutes until thick
  • Whilst the sauce is simmering place the dry spaghetti into a pot of boiling water and cook till soft but al dente – you can bite it
  • Drain, place a good amount into dishes and generously top with the sauce

Pour yourself a glass of the red wine you used in the recipe and relax!