Spaghetti bolognese

This pasta recipe is for spaghetti bolognese.  Often referred to as spag bolognaise or spag bol, this spaghetti recipe is great served with Parmesan cheese.  Click here to download the recipe for spaghetti bolognese.


Getting everything ready


  1. Heat the oil in a heavy-based saucepan over a medium heat and add the crushed garlic.  Stir-fry for a moment or two and add the diced bacon, onion, celery and carrot.  Stir-fry for about 4 minutes.
  2. Add the minced beef to the pan and carry on cooking until the beef begins to colour.  Add the mushrooms and balsamic vinegar and stir in the tomato sauce.  Mix well and bring to the boil and add the beef stock.  Season to taste (take care with the salt as the stock, tomato sauce and bacon will already have salt in them.
  3. Turn down the heat, cover the pan with a lid and simmer for about 1 hour, stirring from time to time.  If you find your bolognaise sauce is getting dry, add a little more stock if necessary.
  4. After about 1 hour, mix the marinated spaghetti into the bolognese sauce.  Mix well and heat for 2 minutes.
  5. Divide the spaghetti bolognese between large warmed bowls and garnish with the grated Parmesan and chopped parsley.
  6. Serve your spaghetti bolognese immediately with extra Parmesan as an accompaniment.

Tips for cooking pasta

Here are some great tips for cooking pasta, which includes information on how to choose your pasta and how to avoid overcooking your pasta.


Prep Time: 30 mins
Cook Time: 75 mins
Serves: 2
  • Approx 200g dried spaghetti
  • 150g lean minced beef
  • 50g unsmoked streaky bacon
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 50g onion
  • Approx 200ml beef stock
  • 50g celery
  • 50g carrot
  • Approx 200ml tomato sauce for pasta
  • 50g mushrooms
  • 1 tablespoon balsamic vinegar
  • Sea salt / pepper
  • Chopped parsley
  • Finely grated Parmesan cheese, as an accompaniment


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