Authentic spaghetti Bolognese

Authentic spaghetti Bolognese


76 people made this

About this recipe: A simple, yet authentic Italian pasta dish. Homemade ragu is made with beef mince, tomatoes, mushrooms, beef stock and seasonings, then served on top of spaghetti.


Serves: 6 

  • 2 tablespoons olive oil
  • 80g finely chopped onion
  • 1 clove garlic, finely chopped
  • 60g finely chopped celery
  • 30g butter
  • 450g lean minced beef
  • 1/2 teaspoon caster sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried mint
  • 175g chopped mushrooms
  • 175g tomato puree
  • 600ml beef stock
  • 2 teaspoons dried basil
  • 450g spaghetti
  • 1 teaspoon olive oil
  • 3 tablespoons salt
  • 1 tablespoon chopped fresh parsley, for garnish
  • 4 tablespoons grated Pecorino Romano cheese

Prep:45min  ›  Cook:2hr  ›  Extra time:2hr45min  ›  Ready in:5hr30min 

  1. In a large frying pan, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
  2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
  3. In a large bowl, combine tomato puree and beef stock; pour liquid and basil to pan. Simmer over very low heat for about 2 hours, stirring occasionally.
  4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
  5. When ready to serve, combine pasta with meat sauce; serve on a warmed plate or bowl topped with parsley and Pecorino Romano cheese.

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Reviews (2)


Delicious - 21 Jun 2012


I have tried many different recipes for spag bol and this is my least favourite. I just didn't enjoy the flavours at all. I will stick to my own receipe in future. - 04 Jan 2013

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