Spaghetti Bolognese Recipe
This spaghetti bolognese recipe is a reliable option for busy weeknights. Made with mostly pantry staples, it requires around 15 minutes of hands-on preparation. The beef and tomato sauce then simmers gently, giving you time to get on with other things while it cooks.
Ingredients
- 1-2 tbsp olive oil for frying
- 1 onion sliced
- 500 g minced Beef
- 1 clove garlic minced
- 200 g button mushrooms sliced
- 1 400 g can chopped tomatoes
- 250 ml stock
- 1 ½ tsp salt & pepper to taste
- 100 ml wine optional
- Spaghetti and parmesan to serve
Instructions
- Fry the onions gently for 3 minutes in olive oil. Add the minced beef and fry until browned all over (around 5 minutes).
- Add the mushrooms and continue frying for 3 minutes. Then add the minced garlic, salt, and pepper.
- Next, add the tinned tomatoes, stock and wine, if using. Bring to the boil, reduce the heat, and simmer gently for 20–30 minutes, or up to an hour if you have time.
- Serve over spaghetti, or other pasta of your choice, with a sprinkle of parmesan and a side of green salad.
Notes
Tips:
- As the bolognese sauce simmers, the flavours will develop and become richer. Leave it to simmer for as long as you can, I promise, it will be worth it!
- This spaghetti bolognese tastes even better reheated, which makes it a great option for batch-cooking at the weekend (see make ahead options below).
- I like to serve this with spaghetti, but it tastes great with any kind of pasta.
- For extra veg, serve with a green salad.
- To make this meal feel extra-special, I sometimes like to serve it with some garlic bread.