Spaghetti Bolognese is one of those all-time favourite classic dishes that many of us cook frequently. This recipe has been a staple in my family for years. My son has been urging me to put it online so he can cook it and impress his fiancée with this delicious meal. Because of this, I know it’s a winning recipe! If you love Spaghetti Bolognese as much as we do, I’m sure this rich, flavourful Bolognese sauce will become a regular favourite on your dinner table too.
There’s something about making bolognese from scratch. The slow-cooked meat, the aromatic herbs, and the flavour of red wine all meld together to create a sauce that’s truly mouthwatering. For me, this recipe isn’t just about the ingredients, it’s about the process and the love that goes into creating a meal that your family will cherish… and now cook for their own loved ones.
Why this recipe is a favourite
What sets this Spaghetti Bolognese apart from the quick bolognese sauce from a jar alternative is its melt-in-the-mouth texture and depth of flavour. The combination of beef and pork mince, along with the slow cooking process, ensures a tender and richly flavoured sauce. Plus, the addition of milk might surprise you, but it helps to tenderise the meat and add a unique richness to the sauce.
Why add Pancetta?
I find pancetta enhances the taste of this spaghetti bolognese recipe, adding a subtle smokiness and a hint of saltiness, which complements the other ingredients perfectly. When shopping for pancetta, you can find it at the deli counter of Coles or Woolworths. Ask them to slice it it’s 5mm slices for you, makes it easier to dice it. If you don’t have pancetta on hand, you can substitute it with bacon.
Make chopping easy!
Preparing this recipe involves a lot of chopping, I use my Kenwood MultiPro it makes the process much easier and quicker. This appliance is a little beauty, it chops and grates vegetables and blends sauces. I like how compact it is so doesn’t take up much room in my drawers and is easy to clean, dishwasher safe too! I highly recommend it for anyone looking to simplify their meal preparation!
Freezer Friendly
One of the best things about this recipe is that it often yields leftovers, which we find is even more flavourful the next day. I freeze the remaining sauce in these ziplock reusable bags and use it to make my cheats lasagna the following week.
Spaghetti Bolognese
Ingredients
Equipment
Method
- In a large saucepan, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat.
- Cook 200 g pancetta or bacon and 6 tsp minced garlic 4-5 minutes.
- Turn heat to medium, add the 1 onion, 3 stalks celery and 2 carrots to the pan. Cook, stirring occasionally for 8-10 minutes or until vegetables have softened.
- Move the vegetable mixture to the edges of the saucepan and increase the heat to medium-high. Add the 500 g beef mince and 500 g pork mince, seasoning with salt and pepper. Stir occasionally to break up the mince, cooking just until the meat loses its pink colour. It’s important not to brown the meat, just cook it through and wait for any liquid to evaporate before proceeding.
- Turn the heat up to high and add 2 cups red wine. Cook for 5-10 minutes until the wine is almost absorbed into the meat mixture.
- Sprinkle 1 tsp rosemary and 1 tsp thyme over the mince.
- Reduce the heat to medium and stir through 300 g tomato paste.
- Pour in 1 cup milk and stir.
- Pour in 2 cups chicken stock and stir.
- Add the 2 bay leaves, turn the heat to low, and cover the saucepan with a lid. Decrease the heat to medium-low and simmer for 1-3 hours, stirring occasionally.
- Just prior to serving, cook 500 g spaghetti, following the packet directions. Drain spaghetti and serve with the bolognese sauce and a sprinkle of grated parmesan.
Nutrition
Loved this recipe?
Please leave a quick star rating.This Spaghetti Bolognese recipe is more than just a meal. It’s a labour of love that brings joy to anyone who tastes it, or more so me when I see everyone devouring it. The slow-cooked meat, the rich flavours, and the satisfaction of creating something from scratch are what make this dish special. I hope this recipe becomes a beloved staple in your home, just as it has been in mine and is being passed down through generations.
