60min 4 ppl
Spaghetti Bolognese
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 12 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 38g
Carbs 62g
Fats 16g
About this dish
A slow-cooked meat sauce built on soffritto, red wine, and a long simmer — rich, deeply savoury, and far better than anything from a jar.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- large onionfinely diced1
- carrotsfinely diced2
- celery sticksfinely diced2
- garlic clovesminced4
Meat & Poultry
- beef mince (15% fat)300 g
- pork mince150 g
Dairy & Eggs
- whole milk150 ml
- Parmesan to serve
Tins & Jars
- tinned chopped tomatoes400 g
- tomato purée2 tbsp
Dried Goods
- spaghetti320 g
Spices & Seasonings
- dried oregano1 tsp
- bay leaf1
- salt and black pepper to taste
Oils & Condiments
- olive oil2 tbsp
- dry red wine150 ml
Utensils
- large heavy-based saucepan
- large pasta pot
- wooden spoon
- chef's knife
- chopping board
- meat thermometer
- colander
- measuring jug
- grater
Method
1
Finely dice the onion, carrots, and celery. Mince the garlic.
Approx. 8 minutes
2
Heat the olive oil in a large, heavy-based saucepan over medium heat.
Approx. 2 minutes
3
Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden.
Approx. 10 minutes
4
Add the garlic and cook until fragrant.
Approx. 1 minutes
5
Add the beef and pork mince. Cook, breaking up with a spoon, until browned all over and no pink remains. Use a meat thermometer to ensure the internal temperature reaches 74°C.
Approx. 8 minutes
6
Pour in the red wine and cook until mostly evaporated.
Approx. 3 minutes
7
Stir in the tomato purée and cook to deepen the flavour.
Approx. 2 minutes
8
Add the tinned tomatoes, oregano, and bay leaf. Season with salt and pepper.
Approx. 1 minutes
9
Reduce the heat to low and simmer uncovered, stirring occasionally, until the sauce is rich and thick.
Approx. 45 minutes
10
Stir in the milk and cook gently to enrich the sauce.
Approx. 5 minutes
11
Cook the spaghetti in heavily salted boiling water until al dente. Reserve 100ml pasta water before draining.
Approx. 10 minutes
12
Toss the spaghetti with the bolognese, adding a splash of pasta water to loosen if needed. Serve with parmesan.
Approx. 2 minutes
