traditional spaghetti bolognese

"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."
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
2hrs 15mins




  • Gently melt the butter & oil in a large pan which can be covered.
  • Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
  • Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
  • Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. dokainz
    Recipe calls for bacon - when is that added?
  2. cheyennetolhurst14
    On estimate, how many calories do you think this would be per serving?


  1. Anonymous
    Varied recipe slightly but technique/process seems to be the key here. So so good!!
  2. MiaSumitra
    I first had spaghetti bolognese in Brussels at a tiny Italian cafe; I've been looking for the perfect recipe to make this ever since. Now I have found it! This is SO tasty! I went and saut?ed the vegetables in the bacon drippings. I pur?ed all the veggies in my food processor. Next time I will probably add some red pepper flakes (personal preference). LOVE this and THANK you for a great recipe!
  3. misscain
    This is fantasitc! Great for lasagna too. I have tried other ground meats and like a mix of beef and pork the best.
  4. lackii650
    I have made this many time now. It is by far the best spaghetti bolognese i have had, Delicious! Thanks for posting.
  5. Leah H.
    We don't usually eat meat these days but I made this because I thought my 8 month old might like it .... and it was delicious! Enjoyed by the whole family :) Thank you for the lovely recipe.


  1. 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
  2. thefoodxp
    Spaghetti is what I love for my weekend dinner. Lately I found Famous British Chef's Spag Bol recipe here This one was pretty good too. By the way I am definitely going to try this traditional version, supa excited already. Thanks for putting it up!
  3. sweettea
    After watching Julia Roberts gorge herself on awesome looking Italian morsels in "Eat, Pray, Love" I was on a mission to make something authentic. I did change a few things. I used 2 carrots, 1 celery stalk (both of which I ran through the food processor so I wouldn't have "chunks") I also ran my tomatoes through the food processor slightly - again - not a fan of "chunks." I left out the mushrooms. I used beef bouillon instead of stock. I used 1/2 cup marsala for the wine. I added 1 can of tomato sauce because it didn't seem to be tomato-y enough for me. I simmered for 2.5 hours - since I had added the tomato sauce, I didn't have to add any additional liquids and I cooked it uncovered - in a cast iron dutch oven. Not sure how I will ever be able to eat bolognese sauce anywhere else now. This is delizioso!


i am a 47 yr old truck driver, married with 2 kids, i have a great love of cooking,as i work away all week, i look forward to getting home, seeing the wife and kids and spend most of the weekend cooking, i especially like this website as it has recipies from people all over the world, my love is cajun and my only regret is that i dont live in loisianna! i would love to have been a chef but wouldnt have been able to live on the crap money while training.
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