Spaghetti bolognese

Spaghetti bolognese is a superb Italian-style supper, slow-cooked with Mike Robinson's glorious bolognese sauce
By Mike Robinson
Spaghetti bolognese
  • Rating:
  • Serves: 2
  • Cook Time: 2.5 hours 30 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the Bolognese

  • 50 ml olive oil
  • 200 g organic minced beef
  • 2 red onions
  • 4 cloves garlic
  • 1 tsp tomato purée
  • 1 tbsp chopped thyme, leaves only
  • 100 ml red wine
  • 400 g Italian canned chopped tomatoes

For the spaghetti

  • 200 g spaghetti
  • 2 tbsp olive oil
  • grated parmesan, to serve


1. Heat the oil in a heavy saucepan and fry the beef until lightly browned. Remove from the pan and pour in the remaining oil

2. Add the onion and garlic and cook over a gentle heat for 20 minutes, until softened.

3. Return the beef to the saucepan and stir in the tomato puree, thyme, red wine and chopped tomatoes. Cook for 2 hours on a very low heat, until the mixture is dark, rich, and glossy.

4. Cook the pasta according to the instructions on the packet. Drain and toss in the oil. Serve immediately with the Bolognese sauce and freshly grated Parmesan cheese.

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