Spaghetti bolognese

There is only one thing that needs to be said here - my mum makes the best spaghetti bolognese in the world! If there's a guaranteed go-to dinner that will please young and old, this is it.

  • 45 mins cooking
  • Serves 6
  • Print
Photography by Brett Stevens; styling by Julz Beresford


Spaghetti bolognese
  • 2 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 3 clove garlic, finely chopped
  • 500 gram minced beef
  • 1 teaspoon dried oregano
  • 1 cup (250 millilitres) red wine
  • 2 tablespoon tomato paste
  • 1/4 cup 1/4 cup (60ml) tomato sauce
  • 1 tablespoon sweet chilli sauce
  • 400 gram can tomato soup
  • 1 cup (250 millilitres) chicken stock
  • 500 gram dried spaghetti
  • 1/4 cup chopped fresh flat-leaf parsley
  • grated parmesan cheese, to serve


Spaghetti bolognese
  • 1
    In a large frying pan, heat oil. Add onion and garlic; cook, stirring, until soft. Add mince; cook, stirring, until browned. Stir in oregano and wine; cook until the wine is almost evaporated.
  • 2
    Add tomato paste and sauces; cook 1 minute. Add tomato soup, half the stock and a good touch of salt and freshly ground black pepper. Simmer over a low heat, uncovered, 30 minutes, adding the remaining stock if needed.
  • 3
    In a large pan of boiling well-salted water, cook spaghetti, uncovered, until tender but still firm. Drain; return to pan. Add half the meat sauce and parsley; toss well.
  • 4
    Serve spaghetti topped with remaining meat sauce and parmesan.

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