Our best spaghetti bolognese

This dinner winner never fails to delight both young and old in the family.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
This classic Italian tomato and beef sauce never fails to delight both young and old in the family served with tender spaghetti for a hearty meal.
Would you prefer a slow-cooked version or our try our collection of bolognese recipes for other ways to use this classic favourite?


Spaghetti bolognese
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 medium carrot (120g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 500 gram (1 pound) minced (ground) beef
  • 1/2 cup (125ml) dry red wine
  • 1 cup (250ml) beef stock
  • 1/3 cup (95g) tomato paste
  • 400 gram (13 ounces) canned crushed tomatoes
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 375 gram (12 ounces) spaghetti
  • 1/3 cup (25g) flaked parmesan cheese


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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