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Spaghetti Bolognese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the best recipe I have ever had for spag bol- it was given to me about 20yrs ago by an Italian chef I worked with- it was his grandmother's recipe. Do please try, it's also the one I use for Lasagne.

This is the best recipe I have ever had for spag bol- it was given to me about 20yrs ago by an Italian chef I worked with- it was his grandmother's recipe. Do please try, it's also the one I use for Lasagne.

Ingredients

Serves: 4 - 6

Metric Cups
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 large chopped onions
  • 4 sticks thinly sliced celery
  • 6 ounces chopped bacon (into small strips)
  • 2 cloves chopped garlic
  • 1 pound lean ground beef
  • 2 tablespoons tomato puree
  • 1 tablespoon all-purpose flour
  • 15 ounces diced tomatoes
  • ¼ pint beef broth
  • ¼ pint red wine
  • 2 teaspoons dried oregano
  • ½ teaspoon grated nutmeg
  • salt
  • black pepper
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 large chopped onions
  • 4 sticks thinly sliced celery
  • 170 grams chopped streaky bacon (into small strips)
  • 2 cloves chopped garlic
  • 450 grams lean minced beef
  • 2 tablespoons tomato puree
  • 1 tablespoon plain flour
  • 425 grams chopped tomatoes
  • 125 millilitres beef stock
  • 125 millilitres red wine
  • 2 teaspoons dried oregano
  • ½ teaspoon grated nutmeg
  • salt
  • black pepper

Method

Spaghetti Bolognese is a community recipe submitted by redhead43 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Fry the mince until it's lost it's pinkness, drain and set aside.
  2. In the same pan-> fry the onions,celery and bacon in the oil and butter until softened. Stir in the garlic and ground beef and cook about 10 mins.
  3. Increase the heat to medium and stir in the tomato puree and the flour and cook for 1-2 mins. Stir in the tomatoes, stock and wine and bring to the boil, stirring. Season the sauce with salt & pepper, stir in the oregano and nutmeg.
  4. Cover the pan and simmer gently for at least 45 mins (I cook this really slowly for about 1-2 hrs).
  5. When you're ready cook your spaghetti/pasta-drain and drizzle with olive oil and a sprinkle of white pepper and enjoy!! Bon Appetit! ;o)
  1. Fry the mince until it's lost it's pinkness, drain and set aside.
  2. In the same pan-> fry the onions,celery and streaky bacon in the oil and butter until softened. Stir in the garlic and minced beef and cook about 10 mins.
  3. Increase the heat to medium and stir in the tomato puree and the flour and cook for 1-2 mins. Stir in the tomatoes, stock and wine and bring to the boil, stirring. Season the sauce with salt & pepper, stir in the oregano and nutmeg.
  4. Cover the pan and simmer gently for at least 45 mins (I cook this really slowly for about 1-2 hrs).
  5. When you're ready cook your spaghetti/pasta-drain and drizzle with olive oil and a sprinkle of white pepper and enjoy!! Bon Appetit! ;o)

Additional Information

This is a very versatile sauce and can be used for Lasagne/Canneloni etc; It freezes very well too.

This is a very versatile sauce and can be used for Lasagne/Canneloni etc; It freezes very well too.

Tell us what you think

What 4 Others have said

  • I made this recipe with my boyfriend. The sauce was flavourful and a great consistency. A welcome addition to my regular home cooked meals. It's great just to keep for later if you have extras too! ^^

    Posted by Nath_S on 3rd July 2017
  • I cooked this with my girlfriend this evening. Really enjoyed the meal - much better than other bolognese recipes I have tried in the past! :)

    Posted by Matt_H on 4th June 2017
  • This is an absolute favourite in our house. I add a beef stock cube but not the 0.3 pint of water to make up the broth and this works out perfectly for us. Thanks for sharing redhead43!

    Posted by Shivers1 on 29th December 2014
  • Cooked this for my girlfriend last night for the first time, We both really enjoyed it, probably the best Spag Bol I've cooked.

    Posted by martinbastable on 13th May 2011
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