Tucking into a big bowl of spaghetti bolognese when you're hungry (or simply just craving solid carbs) is so satisfying! This recipe embodies the term 'comfort food' wholeheartedly and I have no doubt you're going to love it.
Key to super delicious bolognese? Milk and time.
- MILK adds depth of creaminess and richness to the sauce and really helps with tenderising the meat.
- TIME is your friend. Allowing at least 30 minutes of simmering time to the bolognese helps develop depth to the sauce and it just tastes so much better than a quick 15-minute job.
First thing, take the beef mince out of the fridge and let it rise to room temperature. Next, prepare and have all the ingredients ready on the bench - not mandatory but it'll just make the whole cooking process nice and smooth.
Step by step instructions
When you're ready to cook, place 2 tablespoon of olive oil in a large cast-iron casserole or similar heavy-based pan, add diced celery, carrots, and onions. Cook on medium / low heat for about 10 minutes until soft and aromatic. Add finely diced garlic and stir until fragrant.
Push the veggies to the sides of the pan, add beef mince, increase the heat to high, stirring constantly. Once the mince has browned, add the wine and let it reduce by half (this will only take a minute or two).
Add stock, canned tomatoes, herbs, sugar, Worcestershire sauce, and bring to boil then simmer for 30 minutes, stirring occasionally. Now pour milk, stir through, taste for seasoning (does it need more salt? perhaps more pepper?). Simmer for additional 15 minutes.
At this point, the bolognese is done! Mix cooked pasta (according to packet instructions and al dente) into the pot of bolognese thoroughly.
Tips to get this spaghetti bolognese right
- TASTE the bolognese FOR SEASONING throughout the cook and especially at the end to ensure its perfectly balanced!
- MIX PASTA THROUGH THE BOLOGNESE before serving. Pasta will absorb all the lovely sauces and there will be zero risks of bland pasta on your plate.
Perfectly delicious to have on its own, even better, this spaghetti bolognese tastes best when serving with lots of freshly grated parmesan cheese and a couple of fresh basil leaves.
Other pasta recipes you might like
- Vegetarian bolognese ft. roast pumpkin - vegan-friendly and packed full of flavour. Definitely give this a go for your next meat-free day/meal! Oh, and super wallet-friendly too!
- Creamy mushroom pasta (no cream) - a light, healthier version by using bachemel sauce
- Healthy-ish chicken and broccoli pasta - not loaded with lots of cream, this is a delicious, healthier option for those who want to watch what they eat without compromising on taste!
- Easy garlic prawn pasta - super quick and easy. Dinner done in 15 minutes.
- Lemon thyme butter gnocchi with kale chips - definitely a weekend dish, it takes some time but definitely worth every second! So yum
Got any questions or comments? I'd love to hear them! let me know in the comments section below 🙂
- 500 g /1.1lbs beef mince
- 1 can diced tomatoes 400g/14oz
- 1 cup chicken stock or beef stock
- ½ cup red wine optional, but adds depth
- 1 celery stick large, finely diced
- 1 carrot large, finely diced
- 1 onion large, finely diced
- 2 cloves garlic finely diced
- ½ cup full fat milk
- 1 teaspoon caster sugar
- 2 dried bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon worcestershire sauce
- 2 tablespoon olive oil
- Salt & pepper
- 500 g /1.1 lbs dried spaghetti
- fresh basil leaves to serve
- freshly grated parmesan cheese to serve
- In a large cast iron or heavy based pan, cook onions, carrots, and celery on medium / low heat until soft and fragrant. About 7 to 10 minutes, then stir through garlic for 1 minute.
- Push vegetables to the sides of the pan, add beef mince and season with salt and pepper. Turn the heat up to high and stir through until beef turns brown, breaking up the mince.
- Pour wine into the pot and reduce wine by half, stirring constantly. About 2 minutes
- Add stock, tomatoes, herbs, Worcestershire sauce, and sugar. Mix thoroughly, bring the pot to boil then simmer for 30 minutes, stirring occasionally. (see Note 1)
- Add milk to the pot, stir through and simmer for additional 15 minutes. Taste and adjust for salt and pepper again.
- When ready to serve, mix cooked pasta (cooked according to packet instructions, al dente) into the pot of bolognese sauce, mix thoroughly. (see Note 2)
- Serve with freshly grated parmesan cheese and fresh basil leaves.
Can I used white wine instead of red, would that be ok, as I only have white wine on hand?
Thank you in advance
Hi Lana! I find red wine provides a rich taste to the bolognese however white wine is definiely okay to use too!
I love spaghetti bolognese. Such a comfort food. Thanks for the recipe!
Carby comefort foods are the best! Thank you Scarlet!
I used your recipe last night and it was sooo delicious! I never used to put milk in bolognese - its game changer. Thanks for this recipe! Will definitely make this again.
Thank you Jackie, really glad you like it! Yes, milk helps tenderise the meat 🙂 and of course, the slow cooking!