Spaghetti Bolognese

Although not a genuine Italian recipe, bolognese is often easier to make and less rich than an equivalent ragu. My variant adds a few things to make it more flavourful.


*The oregano and thyme should be fresh when possible, but dry is fine. Amount can be adjusted to taste.


  1. Using a pan set to medium-high, cook the mince in the olive oil until browned, ensuring that there is not too much liquid.
  2. Add the herbs, garlic, sauce (if using), and tomato paste, and stir, then mix in the tomatoes and beef stock.
  3. Reduce the heat to medium so the mixture is simmering. Cook for at least 15 minutes, ideally longer, so the liquid gradually reduces into a sauce. Stir occasionally; if it gets too dry, add more stock or paste.
  4. Meanwhile, cook the pasta in a large pot of salted water in accord with the package directions. When finished, drain.
  5. Serve individually, using the basil and parmesan as a garnish.
Return to kitchen