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Best spaghetti bolognese recipe, super delicious and the perfect comfort food

Spaghetti bolognese

Classic spaghetti bolognese, packed full of flavour! This recipe embodies the term 'comfort food' whole heartedly and I have no doubt you're gna love it.
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Keyword: beef, bolognese, carrots, celery, classic, comfort food, crowd favourites, dinner, flavoursome, minced meat, Pasta, red wine, spaghetti, tomatoes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 589kcal
Author: Genevieve


Bolognese sauce

  • 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

To serve

  • 500 g /1.1 lbs dried spaghetti
  • fresh basil leaves to serve
  • freshly grated parmesan cheese to serve


Bolognese sauce

  • 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.

To serve

  • 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.


Note 1.Do not put the lid on when simmering the bolognese sauce. Allow the sauce to reduce. The result will be rich and flavoursome.
Note 2.When cooking pasta, make sure to season the cooking water with salt generously (about 1 tablespoon of salt) before adding pasta in. This will ensure the pasta is not bland and does not dilute the seasoning of the bolognese sauce when mixed through. 
Nutritional value excludes freshly grated parmesan cheese and basil leaves to serve.
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Calories: 589kcal | Carbohydrates: 76.7g | Protein: 25.1g | Fat: 20g | Saturated Fat: 6.5g | Potassium: 517mg | Fiber: 10.9g | Sugar: 5.6g | Calcium: 59mg | Iron: 1mg