Easy Delicious Spaghetti Bolognese (Spag Bol) Recipe

Who doesn’t like Spaghetti Bolognese? Just like your Italian Nonna used to make (or in my case – just like mum makes!) It is an all round favorite (kids love it), and when made in bulk, can be frozen and reheated for a quick and easy dinner. This version is even better than Jamie Olivers spaghetti bolognese recipe (well I think so).

If you have trouble getting vegies into your kids, then stick some carrot, mushrooms, zucchini, celery or broccoli, or a combination of some or all of these, into a food processor and whizz until very finely chopped. After frying off the onion and garlic

Spaghetti Bolognese Recipe Ingredients

  • Olive Oil
  • Medium brown onion, finely diced
  • 2 cloves garlic, crushed in a garlic press or finely chopped
  • 1 kg topside beef mince
  • 1 tblspn tomato paste
  • 810g tin chopped tomatoes
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • Bay leaf
  • 1 tsp dried mixed herbs or oregano
  • Bunch fresh parsley or basil (or mixture of both), finely chopped
  • Spaghetti to serve

Spaghetti Bolognese Recipe Method

Heat 2 glugs (approx 3-4 tblspns) of olive oil in a large frypan (frypan should be quite deep) until the surface of the oil starts to ripple. Add the diced onion and cook, stirring, until the onion starts to turn opaque and golden brown (be careful not to burn it). Add the garlic and cook until the garlic is soft, then remove onion and garlic from the pan and set aside on a plate.

Return the pan to a high heat and when it starts smoking, add 1/2 the mince. Stir mince briskly with a fork (to break up any lumps) over very high heat until brown (should take approx 3 minutes). Remove the browned mince to the plate with the onions and garlic. Repeat this process with the remaining mince. It is important that you brown the mince well, as this develops a great flavour. If you add all the mince at once it will stew rather than brown.

Return the mince, onion and garlic to the pan over a high heat. Add the wine and cook, stirring, for a minute or so until the alcohol in the wine has evaporated. Add the tomatoes, beef stock, dried herbs, bay leaf and tomato paste and bring to the boil. Turn the heat right down and simmer until the sauce has thickened (this can be done in approx 30 minutes, however the longer you leave it – up to 3 hours if you can get the heat down very low – the better it will be).

Whilst the sauce is simmering, cook the spaghetti according to packet directions in plenty of salted boiling water.

Drain the spaghetti (reserve some of the pasta cooking water and add to the sauce if it is too thick), then toss the sauce through the spaghetti with the fresh chopped herbs. Serve with plenty of Parmesan cheese, a garden salad and crusty bread.

NB: to freeze this dish, reserve the amount of sauce that you want to freeze (don’t mix it in with the pasta), and allow to cool completely. Spoon into a container and freeze (will keep approx 3 months). I think the sauce is even better when it have been reheated (as the extra time allows the flavours to develop).