Spaghetti Bolognese Recipe

Spaghetti bolognese is possibly the most basic recipe around, really easy and almost no effort involved! I like my bolognese as a sauce rather than chunky, so if you like it chunky simply reduce the amount of time it spends in the blender. The recipe may look long, but in practice, it takes an hour to prepare, half of which is spent sitting down waiting for meat to simmer.


  • Olive oil
  • Minced meat 200g
  • Three garlic cloves, crushed or garlic puree
  • Two onions, quartered
  • Three carrots, peeled, topped and tailed, also quartered
  • One tin of peeled plum tomatoes
  • Tomato puree
  • Jar oregano
  • Jar basil (or fresh, depends on your taste)


First brown the meat in the pan with a little olive oil. Make sure it is thoroughly cooked. Keep pan simmering on around level three, throughout. Add the ingredients with strong flavours first, to flavour the meat, so begin with adding the crushed garlic and then stir in the minced meat.

Put the quartered onions in the blender, blitz until finely chopped and add to the meat, stir in. Put the carrots and tomatoes into the blender and blitz until quite smooth. Add to the meat, onions and garlic. Leave to simmer for fifteen minutes.

Meanwhile fill a large pan about two-thirds full of water with a sprinkling of vinegar or lemon juice (stops the spaghetti from sticking together as one large mass). Put onto highest heat.

Add oregano and basil to the meat sauce. Turn down the heat and leave for another fifteen minutes.

When pan of water is bubbling quickly, add the spaghetti. Wait until cooked. You can tell that the pasta is cooked if you pinch a string of spaghetti and it snaps. If it takes effort and you feel resistance, it is not ready. When pasta is done, strain in a colander or a large sieve. Serve onto plate and put a dollop of meat sauce on top.

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