Spaghetti Bolognese

Spaghetti bolognese with it’s rich red colour and even richer tomato flavour is a dish that holds a special place in many people memories and is a staple dish for many in the western world. Yet despite it’s italian sounding name you will be hard pressed to find it in Italy itself, with italian chef Antonio Carluccio going as far as to refer to it as one of the “crimes against ragù“.

So while it may not be italian it does have italian roots these roots being dish ragù alla bolognese, and while what we call spaghetti bolognese bears little resemblance to it’s roots by using elements of the original in this recipe as way a highlight the natural flavours of some of the ingredients so that they complement the tomato flavour opposed to being disguised by it.


Prep time
10 mins
Cook time
1 hour 50 mins
Total time
2 hour

Serves 4 


  • 15 Grams Unsalted Butter
  • 1 Tablespoon Olive Oil
  • 3 Onions, sliced into half moons
  • 1 Teaspoon Sugar
  • 3 carrots, cubed
  • 2 Stalks Celery, cubed
  • 480 Grams Minced Beef
  • 2 Teaspoons Paprika
  • 1 1/2 Teaspoon Dried Basil
  • 2 Teaspoon Italian Seasoning
  • 1 Teaspoon Onion Powder
  • 800 Grams Chopped Tinned Tomatoes, 2x 400 gram tins
  • 50 Grams Tomato Puree, mixed with 1 tablespoon water
  • 250 Grams Dried Spaghetti
  • Salt/Pepper



  1. Heat a large heavy based pan over a medium heat add the butter and olive oil. When the butter is foaming, add the onions and sugar and stir to coat everything with the oil and sugar. Then cook stirring occasionally for 20 minutes until the onions are soft and golden.
  2. Add the carrots to the pan and cook for a further 20 minutes stirring occasionally until softened and coloured on some edges, then add the celery and continue cooking for another 20 minutes until the celery has softened.
  3. Add the mince and spices and cook for a further 20 minutes stirring regularly to break the meat up and to ensure that the spices are evenly distributed throughout, then add the tinned tomatoes and reduce the heat to medium low then simmer stirring occasionally for 10 minutes.
  4. Add the tomato puree and water mixture and season to taste then continue to simmer for a further 20 minutes. During this time cook the spaghetti according to the packages instructions then drain and transfer to serving bowls, after the 20 minutes have passed remove the sauce from the heat spoon over the spaghetti and serve.

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