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.
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  • 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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