Spaghetti Bolognese Recipe


Spaghetti Bolognese

Prep Time ~ 20 mins Cooking Time ~1hr 15min
Approx Cost ~ £8.00 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ This recipe can be succeefully frozen, just put into freezerproof containers, label and frezze until required. Ensure the meat is thoroughly defrosted before reheating in a saucepan until piping hot.


3 tablespoons olive oil

2 garlic cloves, peeled and crushed

1 large onion, finely chopped

1 carrot, peeled and diced

350g / 12oz lean minced beef

100g / 3 ½ oz Parma ham, diced

150ml / 5floz red wine

280g / 10oz canned chopped plum tomatoes

1 tablespoon fresh basil leaves, torn into pieces

2 tablespoons tomato puree

450g / 1lb dried spaghetti

Salt and pepper


  • Heat 2 tablespoons of the oil in a large saucepan.
  • Add the garlic, onion and carrot and fry for 6 minutes.
  • Add the mince and Parma ham to the saucepan and cook over a medium heat for 12 minutes, or until well browned.
  • Stir in the wine, tomatoes, basil and tomato puree and cook for 4 minutes.
  • Season to taste with salt and pepper. Cover and leave to simmer for 30 minutes.
  • Remove the lid from the saucepan, stir and leave to simmer for a further 15 minutes.
  • Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the spaghetti and the remaining oil, return to the boil and cook for 12 minutes, or until tender, but still firm to the bite.
  • Drain the spaghetti and transfer to a serving dish. Pour the sauce over the pasta, toss and serve hot.