Spaghetti Bolognese – Authentic Italian Style Recipe

Best Spag Bol Recipe!

The dish has been a staple for millions of diners around the world for decades. Here is a Spaghetti Bolognese – Authentic Italian Style Recipe, inspired by my trip to Italy.

Spaghetti Bolognese Recipe

Serves: 4-6
Prep Time: 15 mins
Cooking Time: 120+ mins
Total Time: 135+ mins

Ingredients for Spaghetti Bolognese Recipe

Spaghetti Bolognese  3 tbsp olive oil
500g lean minced beef
1 medium carrot, finely grated
1 medium white or red onion, finely chopped
4 cloves garlic, finely chopped
1 celery stick, finely chopped
2 (400g) cans good quality chopped tomatoes
1 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
1 tsp dried thyme
1/2 tsp dried marjoram
1 tsp dried oregano
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
200ml beef stock, to thin sauce, if desired
250ml red wine (optional)
1 tbsp Worcester sauce
70g tomato puree
freshly, finely grated Parmesan cheese for serving


In a large non-stick saucepot, heat 1 tbsp olive oil over medium-high heat.
Crumble minced beef into the pot.
Brown beef, stirring occasionally (stirring constantly makes your beef grey) and breaking up the beef as you stir until cooked through.
Drain ground beef, reserving 1 tbsp fat in the pot.

Place browned beef in a food processor and pulse until finely ground, about 10 – 15 seconds, set aside.
Saute carrot, celery and onion in reserved fat over medium-high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing.

Remove from heat (this will reduce splattering) and stir in 2 cans chopped tomatoes, the remaining 2 tbsp olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, Worcester sauce, tomato puree, red wine, salt, pepper and browned beef.
Return pot to low heat and simmer covered for a minimum of 2 hours (you can leave for longer but no more than 5 hours), stirring occasionally.

Add water to the sauce to thin sauce if desired (at about 3 hours sauce will be pretty thick so if you want it any thinner just add stock to desired consistency. Please also refer to my notes).

Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.


A little tip: I always add some of the starchy pasta water (about 50ml) to the sauce so it sticks to the pasta and gives the sauce a silky texture.


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