Spaghetti Bolognese

Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal but even better if you can simmer it for a couple of hours! Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

1 ½ tbsp olive oil

2 garlic cloves , minced

1 onion , finely chopped (brown, yellow or white)

1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1)

½ cup (125 ml) dry red wine (sub water or beef broth/stock)

2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2)

800g / 28 oz can crushed tomato (or tomato passata)

2 tbsp tomato paste

2 tsp white sugar , if needed (Note 3)

2 tsp Worcestershire sauce

2 dried bay leaves

2 sprigs fresh thyme (or ½ tsp dried thyme or oregano)

¾ tsp cooking salt (kosher salt)

½ tsp black pepper

subheading: TO SERVE:

400 g / 13 oz spaghetti , dried

Parmesan cheese and finely chopped parsley (optional)

Note: Ingredients may have been altered from the original.

Directions at recipetineats.com

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