Spaghetti Bolognese

In this Simple Spaghetti Bolognese recipe, you can taste the flavors of the meat and vegetables, complemented by the spice and wine.

Spaghetti Bolognese

This Simple spaghetti Bolognese recipe is rich, thick and flavorful. It’s perfect for a quick midweek meal.
Though if you have the time to simmer it for a few more hours, slow cooking makes the beef incredibly tender and the sauce develops extra flavour.
5 from 1 vote
Cook Time 30 mins
Servings 4 people


  • 200 grams Spaghetti
  • 500 grams Minced beef
  • 2 Beef cubes crumbled
  • 3 Cloves garlic crushed
  • 1 Small onion finally diced
  • 2 tbsp Tomato paste
  • 400 grams Chopped tinned tomatoes (or ccrushed)
  • 1 tbsp Fresh herbs/ 1 tsp dried mixed herbs (parsley/oregano/rosemary/basil)
  • 1/4 tsp Salt (add more to taste)
  • 1/4 tsp Black pepper (add more to taste)
  • 1/2 cup Heavy cream(120ml) (optional)
  • 1/2 cup Corn kernel (optional)
  • 2 Carrots finely diced
  • 1/2 cup Dry red wine(120)  (sub water or beef broth/stock)

To serve

  • Parmesan cheese grated
  • Finely chopped persely optional


  • Heat 1 TBSP of oil in a large frying pan over a medium heat, add the onion & garlic and cook for 2 minutes until fragrant.
  • Add the mince and cook until brown (5-10 minutes).
    Then add the vegetables (corn kernel, carrots) if using and cook for a further 5 minutes.
    Stir in the herbs.
  • Stir in the wine, tomato paste, crushed tomatoes, and the cream(or milk).
    Bring to simmer and cook for 1 minute, stirring, until the alcohol smell is gone.
  • Adjust your salt and pepper to taste.
    Simmer for 30 minutes(midweek meal) to 3 hours (weekend indulgence), adding water if the sauce gets too thick for your taste.
    The longer the simmer, the deeper and more concentrated the flavor.
    Stir occasionally.
  • Serve immediately

For the Spagetti

  • Bring a large pan of seasoned water to the boil and add the pasta. Stir to stop the pasta from sticking and cook for 7–10 minutes.
  • To check the pasta is cooked, taste a strand – if the center is still hard give it a couple more minutes.
    When it is fully cooked, drain in a colander and drizzle with a little olive oil to prevent the spaghetti from sticking together


  • Chop the basil and stir through the Bolognese sauce (optional).
    Divide the spaghetti between 4 plates and spoon the Bolognese on top.
    Finish with grated Parmesan cheese and chopped basil.


You can add other vegetables to spaghetti Bolognese to bulk it out.
Try adding diced carrots, mushrooms, corn kernels, or courgettes and serving with a green salad.
The wine and cream always bring out the best flavors in a bolognese sauce, Don’t miss them out! They make the sauce very rich and flavorful.
The secret ingredient to a true bolognese sauce is milk/cream. 
Bolognese sauce is best made the day before to allow the flavors to develop.
Cool, the sauce uncovered and then refrigerate in an airtight container. This sauce can also be frozen

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