Sam's spaghetti Bolognese

Sam's spaghetti Bolognese


7 people made this

About this recipe: Everyone loves a good spag Bol - my version is rich with red wine and port - good enough to serve for an informal dinner party. Tastes best made the day before - make loads and freeze for an easy after work dinner.

Samantha's Supper Kent, England, UK

Serves: 4 

  • 3 tablespoons olive oil
  • 2 medium onions, minced
  • 1/2 carrot, finely chopped
  • 500g lean steak mince
  • 3 cloves garlic, finely chopped or crushed
  • 1 wineglass red wine, or to taste
  • 1 wineglass port wine
  • 2 tins chopped tomatoes
  • 2 dried bay leaves
  • 1 large squirt tomato puree
  • few drops Worcestershire sauce
  • 2 drops Tabasco® sauce
  • 1 tablespoon dried herbes de Provence or use a mix of dried oregano and mixed herbs
  • 1 pinch sugar
  • salt and freshly ground black pepper
  • 1 handful torn fresh basil
  • Parmesan cheese, grated or shaved

Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

  1. Heat a heavy based casserole or large saucepan with the oil. Add the onions and carrot and sweat down. Add the mince, break up any lumps with a wooden spoon and cook until mince is browned off. Add the garlic and cook for about 2 minutes, mixing well.
  2. Pour in the red wine and port and cook for a couple of minutes. Now add the tomatoes and mix really well together. Add all the other ingredients except for the fresh basil and cheese. Bring to the boil, then turn heat down immediately to a very low simmer. Do not cover. Allow to simmer away for at least 3 hours, stirring occasionally, until the sauce is quite thick.
  3. Serve on top of spaghetti with the basil and cheese.

Make ahead

The sauce can be made 24 to 48 hours in advance.

Serving suggestion

My 'Vampires at bay garlic bread' goes well with this and a lovely bottle of red wine.

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Reviews (2)


absolutely delicious, added a little less tomato purée 2nd time and it was perfect - 24 May 2013


This is fab very easy to make and very tasty everyone loves it, I allways use it now. - 08 Aug 2012

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