The best chunky spaghetti Bolognese

    30 min

    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
    48 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 Proven├že
    • 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 Proven├že, 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.

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