Quick & Easy

Our best spaghetti bolognese

This dinner winner never fails to delight both young and old in the family.
spaghetti bolognese
1H 30M

Spaghetti sauce, sketti, spag bol or red meat sauce – whatever you call it, there’s no denying bolognese is a firm favourite in many households. An Italian-inspired tomato and beef sauce, this bolognese recipe will delight both young and old when served with tender spaghetti for a hearty meal.

We call this Italian-inspired as the origins are based on the Italian ragu alla Bolognese – however you would be unlikely to find the classic meat sauce served in Italy on a pile of spaghetti. Pasta purists and true Italians will tell you that the best pastas for bolognese sauce need to be the thicker varieties like fettucine, pappardelle and most commonly tagliatelle in order to adequately hold the sauce.

Whether it’s an extra splash of red wine, a spoon of brown sugar or that secret ingredient that only your nan knows, every home has their own tips-and-tricks for making the perfect bolognese sauce. But what if you don’t have an age-old family recipe that’s been passed down? No fear – try ours!

Would you prefer a slow-cooked version or try our collection of bolognese recipes for other ways to use this classic favourite?


Spaghetti bolognese


Spaghetti bolognese

1.Heat oil in large frying pan, add onion, garlic, carrot and celery; cook, stirring, until vegetables soften. Add beef; stir until browned. Stir in wine, stock, paste, undrained tomatoes and oregano; bring to the boil. Reduce heat; simmer, covered, 30 minutes.
2.Uncover; simmer, a further 30 minutes or until sauce thickens. Remove from heat; stir in parsley, season to taste.
3.Meanwhile, cook spaghetti in large saucepan of boiling water until tender; drain.
4.Serve spaghetti topped with bolognese mixture; sprinkle with cheese.

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