Classic Spaghetti Bolognese


Classic Spaghetti Bolognese

This is the ultimate classic pasta recipe, delicious, and super-easy to knock together.


  • 1 onion
  • 2 cloves of garlic
  • 2 sprigs fresh rosemary
  • 6 strips smoked bacon
  • olive oil
  • 1 pound ground beef 10-15% fat
  • 1 cup red wine
  • 2 can plum tomatoes 14 ounces
  • 1 jar sun-dried tomatoes 10 ounces
  • 1 pound dried spaghetti
  • Parmesan cheese
  • extra virgin olive oil


  • Preheat the oven to 350ºF/180ºC
  • Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
  • Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
  • Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
  • Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
  • Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
  • About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
  • Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
  • Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
  • Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

Categories:   Recipes


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