Spaghetti Bolognese

READY IN: 2hrs
Recipe by Ben Ross

This is an old traditional Italian dish that is huge in Australia. Very yummy, and everything but the noodles can freeze well.

Top Review by YoungGoodCook

I am in the process of tweeking Bolognese dishes and finding the right preparation. While cooking this meal tonight, I fried the garlic and onion and then added Pancetta to the dish. Then added the meat until browned, followed by a can of San Marzano tomatoes, the tomato paste and the herbs. Delicious! I made the mistake of adding dry white wine to this dish as it brought out the bacon flavor. I then added some milk which dampened the enhanced bacon. Quite frankly, the Ragu was gorgeous without extra additions. Will keep this recipe in my handbook. Thank you.

Ingredients Nutrition

Directions

  1. Heat oil in a large pan and add the onion and garlic, stir continually for 2 minutes.
  2. Turn heat up to high add mince, cook for 3 minutes or until the mince is nice and brown.
  3. Make sure all the mince has broken up properly.
  4. Add undrained, chopped tomatoes, tomato paste, oregano and basil.
  5. Bring to the boil and then reduce the heat to low.
  6. Leave the pot uncovered and stir occasionally for 1 and a half hours or until the sauce has thickened.
  7. Cook the spaghetti in boiling water 20 minutes before serving and drain the water.
  8. Proportion out the spaghetti and meat sauce and then sprinkle the Parmesan cheese on top of each plate.
  9. *tip: you can save time by making the sauce in advance and freezing it and then reheating it again when needed.

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