About this recipe:Spaghetti Bolognese was one of the first recipes I was ever taught to cook by my mum. Since, I've always liked to add various ingredients, spices and condiments to add a depth to the flavour of the dish. My most recent twist is going to be adding maple syrup! This is my general recipe (excluding the maple syrup at this point...if you wish to try it, add 2 tablespoons) which I've always found to be popular among friends and guests, and is very comforting. This recipe also creates large portions in a relatively short time, and can therefore be refrigerated and eaten over a few days or frozen for future meals. You can use Dolmio's® Bolognese sauces (which I am guilty of using when I'm feeling lazy!), or you can use tinned cherry tomatoes (I find cherry tomatoes are the most flavoursome and sweetest to use) and herbs and spices to create the sauce. Note, with the Dolmio® sauces, you may find you do not need as many extra herbs and spices; I always add in extra either way!
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Use a large casserole pot or saucepan for this recipe. I'm a firm believer in 'the less washing up, the better', so I cook all the sauce in one pot, and the pasta in another saucepan.
Heat the olive oil on a medium-high heat in your casserole pot, until hot but not sizzling. Add your beef mince and brown evenly, breaking the meat apart with a wooden spoon, until only a little pink is left, then add your onions.
Once all the mince is browned (until juices are running mostly clear from the meat), and when the onions are softened, but not browned, add in the rest of your vegetables. Mix the veg in equally with the mince and onions. Turn down the heat to a medium simmer.
Add your tomatoes and Italian herbs, oregano, black pepper, paprika, salt, and cayenne pepper and mix in thoroughly. Alternatively, add in your Dolmio® sauce and herbs! Mix evenly then cover the pan for 7 minutes. Covering is important as it allows the herbs and spices to infuse into the sauce.
Remove the lid of the pan and stir again. Mostly cover the pan but allow for plenty of evaporation so the sauce does not become too runny. Add in your Worcestershire sauce and syrup if desired at this point. Mix into the sauce thoroughly.
Allow to simmer on a low-medium heat for around 20 to 25 minutes. If you find your sauce looking runny, turn up the heat a little and remove the lid completely. Remember to keep stirring regularly if you turn the heat up to avoid any burning on the bottom of the pot.
Bring a separate saucepan of lightly salted water to the boil then add the pasta and cook according to the instructions on the packet, or until al dente. Drain.
Dish the pasta out onto plates and serve up with your Bolgonese sauce in the middle of the pasta. Add a garnish of grated or shaved Parmesan and/or fresh basil leaves if desired!
You may well find that simmering for longer i.e. slow cooking (2 hours I find as opposed to 45 minutes) that it tastes more complex. This is fine and for the most part is how I prefer to do it, but for time saving, I chose to put up my 'quicker version'.