Spaghetti Bolognese Sauce

    1 hour 15 min

    This will probably be the best pasta sauce that you've ever tasted. The secret is to use a large amount of tomato puree and the best quality Shiraz you can afford. Serve this delicious, rich and meaty sauce over spaghetti or jacket potatoes.

    63 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 1 tablespoon crushed garlic
    • 500g minced beef
    • 175g sliced crimini mushrooms
    • 150g sliced button mushrooms
    • 50g butter
    • 1 (400g) tin chopped tomatoes and juice
    • 375g tomato puree
    • 125ml water
    • 250ml good quality Shiraz wine
    • 1/2 green pepper, seeded and diced
    • 1/2 teaspoon crushed chillies
    • 1 teaspoon freshly cracked black pepper
    • 1 teaspoon sea salt
    • 2 teaspoons mixed herbs
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried thyme

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat the oil in a large saucepan until hot. Sweat the onion and garlic for a few minutes or until onion is soft.
    2. Add the minced beef. Break up the beef whilst cooking with a wooden spoon. Cook until completely brown.
    3. Turn the heat to high, add the Shiraz. Leave for 1 minute. Stir in the mushrooms, butter, tinned tomatoes, tomato puree and 125ml water.
    4. Stir in the green pepper, crushed chillies, black pepper, salt, mixed herbs, oregano, basil and thyme.
    5. Stir throughly. Lower the heat and simmer for 30 minutes., stirring occasionally.
    6. Serve with spaghetti, grated Parmesan and any leftover Shiraz.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Best spag bol ever - will be using this recipe from now on  -  21 Jan 2013


    Really good dish  -  22 Aug 2015