Slow-cooked bolognese

Slow cook this family favourite to really intensify the flavours.

  • 2 hrs cooking
  • Serves 6
  • Print
Spaghetti bolognese is an Australian favourite, and a dinner classic that satisfies both adults and children alike. Our slow-cooked sauce takes the original and gives it a depth of flavour that only comes with hours reducing on the stove.
Make two meals from one by using leftovers to create these tasty stovetop 'baked' eggs.
Looking for more bolognese recipes?


  • 1 tablespoon olive oil
  • 1 large onion (200g), chopped finely
  • 2 celery stalks (300g), trimmed, chopped
  • 2 large carrots (360g), chopped
  • 100 grams (3 ounces) prosciutto, chopped finely
  • 2 cloves garlic, crushed
  • 1kg (2 pounds) minced (ground) pork and veal (see tips)
  • ¼ cup (70g) tomato paste
  • 1 teaspoon dried oregano leaves
  • 1 cup (250ml) dry red wine
  • 700 grams (1½ pounds) tomato passata
  • 2 cups (500ml) beef stock
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 sprigs fresh thyme
  • 100 grams (3-ounce) block parmesan, rind removed and reserved
  • 400 grams (12½ ounces) spaghetti


  • 1
    Heat oil in a large heavy-based saucepan over high heat; cook onion, celery, carrot, prosciutto and garlic, stirring, for 5 minutes or until onion is soft. Add pork and veal; cook, stirring, to break up lumps, for 10 minutes or until browned.
  • 2
    Stir in paste and oregano; cook, stirring, for 2 minutes. Add wine, bring to the boil; cook for 4 minutes or until reduced by half. Stir in passata, stock, rosemary, thyme and parmesan rind; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, for 1½ hours or until thickened. Season. Remove and discard parmesan rind from sauce.
  • 3
    Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until just tender; drain.
  • 4
    Finely grate remaining parmesan. Serve spaghetti topped with bolognese sauce, sprinkled with grated parmesan and fresh oregano leaves, if you like.

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