Costs: Cheap as chips
Skill level: Easy peasy
Make our traditional spaghetti Bolognese recipe with homemade Bolognese sauce and tender chunks of beef, making this dish a family favourite. This will be one of the best recipe for spaghetti Bolognese you’ve ever tried, as it’s been carefully tested in our kitchen. With this simple Bolognese recipe, you can ditch the jar of readymade sauce - it will be the best decision you ever make. This classic tomato-based sauce is flavoured with garlic, oregano and a hint of Worcestershire sauce, for an explosion of flavour. Because you’re making the delicious Bolognese sauce yourself from scratch, you can avoid the excessive quantities of salt and sugar that you sometimes find in shop-bought sauces – but don’t worry, this Bolognese recipe is still easy and super simple to make. With this recipe for spaghetti Bolognese, you can feed 4 people, but if you need to make dinner for more people, all you have to do is double up this spaghetti Bolognese recipe. Spaghetti Bolognese is a traditional Italian dish that originated in Bologna, hence the name. This easy spaghetti Bolognese recipe has also been triple tested in the Woman's Weekly kitchen so you know it's going to be a hit with your friends or family! This simple spaghetti Bolognese recipe takes approximately 50 mins to make, so you can have dinner ready on the table in less than an hour, perfect if you want a homemade and filling supper but don’t have much time. If you have any leftovers, pop into a Tupperware or airtight container and store in the fridge for up to 2 days. You could also freeze leftovers; just make sure you defrost thoroughly before reheating. It will be the best spaghetti Bolognese recipe you’ve ever tried!
If you want to try something different you could swap the beef mince for pork, turkey or even Quorn mince.
IngredientsFor the spaghetti Bolognese sauce:
- 2 medium onions, peeled and chopped
- 1tbsp olive oil
- 1 garlic clove, peeled and crushed
- 500g lean minced beef
- 90g mushrooms, sliced
- 1tsp dried oregano or mixed herbs
- 400g can tomatoes or chopped tomatoes
- 300ml hot beef stock
- 1tbsp tomato ketchup or purée
- 1tbsp Worcestershire sauce
- salt and ground black pepper
- 350g spaghetti
- freshly grated Parmesan
Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
Nutritional information per portion
- Calories 640(kcal)
- Fat 23.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.