Spaghetti Bolognese
By not-recognized
Published on 17 January 2023
This recipe for spaghetti bolognese is made with a generous helping of Worcestershire sauce for extra umami flavour. A world-famous dish, the earliest recorded recipe for a bolognese-like ragu served with pasta is in the late 18th century in the Italian town of Imola, near Bologna where it was cooked for a Cardinal who would later become Pope Pius VII. Now a family favourite, this version is ready in less than an hour and is full of great-value ingredients and cupboard staples. Looking for more pasta recipes? Look no further.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 1 tsp of olive oil
- 1 onion, diced
- 1 celery stick, diced
- 2 garlic cloves, crushed
- 5 chestnut mushrooms, diced
- 1 tbsp of tomato puree
- 175 ml of red wine
- 200 ml of beef stock
- 1 handful of parmesan, grated
- 30 g of pancetta cubes
- 1 tbsp of lea & perrins worcestershire sauce
- 500 g of beef mince
- 400 g of chopped tomatoes
- 350 g of dried spaghetti pasta
- 2 fresh basil sprigs, chopped
- 1 carrot, diced
Method
Step 1
Heat the olive oil in a pan and fry the pancetta over a medium-high heat until it browns and crisps up. Add the mince and cook until browned. Add the onion, carrot, celery, garlic and mushrooms, then stir well. Coat everything in the pan with tomato purée and cook for a few more mins.Step 2
Add the red wine and beef stock and let it bubble away until reduced by half.Step 3
Add the chopped tomatoes to the pan along with the Worcestershire sauce. Bring to a boil, then reduce the heat and simmer gently for 45 mins.Step 4
Boil a pan of salted water and add the pasta to cook for 8-10 mins, before draining.Step 5
Arrange the spaghetti on a plate and scoop the bolognese over the top. Scatter over some chopped basil and parmesan.