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–+ servings

The Best Italian Spaghetti Bolognese

This easy homemade Bolognese sauce, featuring a rich blend of beef, bacon, vegetables, and Parmesan, pairs perfectly with spaghetti for a comforting and delicious meal.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 4 rashers smoked streaky bacon (finely chopped)
  • 2 medium onions (finely chopped)
  • 2 carrots (trimmed and finely chopped)
  • 2 celery sticks
  • 2 garlic cloves (finely chopped)
  • 3 sprigs rosemary (leaves picked and finely chopped)
  • 500 grams beef mince

For the Bolognese Sauce

  • 2 400g tins plum tomatoes
  • A small bunch of basil leaves (¾ finely chopped, the rest left whole for garnish)
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 1 red chilli (deseeded and finely chopped, optional for a bit of heat)
  • 125 ml red wine
  • 6 cherry tomatoes (sliced in half)

To Serve

  • 75 grams Parmesan cheese grated (plus extra for serving)
  • 400 grams spaghetti
  • Crusty bread (optional)

Instructions
 

Prepare Your Ingredients

  • Start by heating 1 tablespoon of olive oil in a large saucepan over medium heat.

Cook the Bacon

  • Add the finely chopped bacon to the pan.
    Fry it for about 10 minutes until it turns golden and crispy.

Sauté the Vegetables

  • Lower the heat slightly and toss in the finely chopped onions, carrots, celery, and garlic, along with the rosemary leaves.
    Cook for around 10 minutes, stirring often, until the vegetables become soft.

Brown the Beef

  • Increase the heat to medium-high. Add 500g of beef mince to the pan.
    Stir frequently for 3-4 minutes until the meat is browned all over.

Add the Sauce Ingredients

  • Pour in the 2 tins of plum tomatoes, add the finely chopped basil leaves (reserve a small handful for garnish), 1 teaspoon of dried oregano, 2 bay leaves, 2 tablespoons of tomato purée, and 1 beef stock cube.
    If you like a bit of spice, mix in the finely chopped red chilli.
    Stir everything together, breaking up the plum tomatoes with a wooden spoon.

Simmer the Sauce

  • Bring the mixture to a boil, then reduce the heat and let it simmer gently.
    Cover the pan with a lid and cook for 1 hour and 15 minutes, stirring occasionally.
    The sauce should become thick and rich.

Finish the Sauce

  • Stir in 75g of grated Parmesan cheese, taste, and adjust the seasoning as needed.

Cook the Spaghetti

  • While the sauce is cooking, prepare 400g of spaghetti according to the package instructions.

Serve

  • Drain the spaghetti.
    You can either mix it directly into the Bolognese sauce or serve the sauce on top of the spaghetti.
    Garnish with the remaining basil leaves, additional grated Parmesan cheese, and enjoy with crusty bread if you like.
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