The best chunky spaghetti Bolognese

    My recipe for chunky spaghetti Bolognese when you're in a rush. My kids love it and often ask for a second helping. Although I'm using shop-bought Bolognese sauce, adding a few other ingredients turns this basic dish into a tasty, quick meal with no fuss.


    Poitou-Charentes, France
    16 people made this

    Serves: 5 

    • 1 large onion, chopped
    • 500g fresh minced beef
    • 2 garlic cloves, crushed
    • 1 medium red pepper, chopped
    • 1 medium green pepper, chopped
    • 200g mushrooms, thickly sliced
    • 1/2 teaspoon herbes de Provençe
    • 1L red wine
    • 1 (425g) jar Bolognese sauce
    • 1 (235g) tin chopped tomatoes
    • 350g spaghetti
    • salt and pepper
    • grated Parmesan cheese (optional)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry chopped onion in a large pan (or wok) for a couple of minutes, then add minced beef and crushed garlic cloves and cook until mince has lightly browned.
    2. Add chopped peppers, mushrooms and herbes de Provençe, then pour on red wine and cook until peppers and mushrooms have softened, 7-8 minutes.
    3. Stir in the jar of Bolognese sauce and tin of chopped tomatoes, add a sprinkling of salt and pepper to season then leave to simmer while you cook the spaghetti.
    4. Cook spaghetti until "al dente" (tender with a bite at the centre), about 8 minutes. Sprinkle with grated Parmesan and serve.

    Use for leftovers

    I sometimes have some Bolognese sauce left which is great to reheat and use as a filling for jacket potato.


    While shop bought jars of Bolognese sauce are fine, using a decent quality one with a thick consistency is recommended.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate