traditional spaghetti bolognese

READY IN: 2hrs 15mins
Recipe by fireball

i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.

Top Tweak by milestohome

MODIFICATIONS: Black forest Bacon, 4 thick slices, Sweet Italian pork sausage about 1/3-1/2 lb along with lean ground beef 1 lb, about 3 T tomato paste and no oregano.. As I don't do carbs I served it over spaghetti squash tossed with browned butter and topped with freshly grated Reggiano

Ingredients Nutrition


  1. Gently melt the butter & oil in a large pan which can be covered.
  2. Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
  3. Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
  4. Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
  5. Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
  6. As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
  7. After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.

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