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Spaghetti Bolognese

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30ml/2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp dried mixed herbs
1.25ml/ tsp cayenne pepper
350-450g/12oz-1lb minced (ground) beef
400g/14oz can chopped Italian plum tomatoes
45ml/3 tbsp tomato ketchup
15ml/1 tbsp sun-dried tomato paste
5ml/1 tsp Worcestershire sauce
5ml/1 tsp dried oregano
450ml/ pint/1 cups beef or vegetable stock
45ml/3 tbsp red wine
400-450g/14oz-1lb dried spaghetti
Salt and ground black pepper
Freshly grated Parmesan cheese, to serve


Serves: 4


1. Heat the oil in a medium pan, add the onion and garlic and cook over a low heat, stirring frequently, for about 5 minutes until softened. Stir in the mixed herbs and cayenne and cook for 2-3 minutes more. Add the minced beef and cook gently for about 5 minutes, stirring frequently and breaking up any lumps in the meat with a wooden spoon.

2. Stir in the canned tomatoes, ketchup, sun-dried tomato paste, Worcestershire sauce, oregano and plenty of black pepper. Pour in the stock and red wine and bring to the boil, stirring. Cover the pan, lower the heat and leave the sauce to simmer for 30 minutes, stirring occasionally.

3. Cook the pasta according to the instructions on the packet. Drain well and divide among warmed bowls. Taste the sauce and add a little salt if necessary, then spoon it on top of the pasta and sprinkle with a little grated Parmesan. Serve immediately, with grated Parmesan handed separately.

Energy 639Kcal/2692kj; Protein 30.9g; Carbohydrate 83.5g of which sugars 11.5g; Fat 21.7g of which saturates 7.1g; Cholesterol 53mg; Calcium 59mg; Fibre 4.2g; Sodium 312mg

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