The Ultimate Spaghetti Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 135 mins
Total Time: 150 mins
  • 2 tbsp olive oil
  • 100 g pancetta (cut into lardons)
  • 1 onion (peeled & finely chopped)
  • 2 garlic cloves (peeled & finely chopped)
  • 1 carrot (peeled & grated)
  • 600 g lean minced steak
  • 125 g button mushrooms (sliced)
  • 350 ml red wine
  • 2 tbsp tomato puree
  • 400 g tin of chopped tomatoes
  • 1 tsp dried oregano
  • 1 good pinch sugar
  • 2 tbsp balsamic vinegar
  • sea salt & pepper (freshly ground)
  • 100 ml double cream
  • 450 g spaghetti (cooked as per packet instructions)
  • To serve
  • freshly grated Parmesan
  • fresh basil leaves
  1. Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes. Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.
  2. Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute. Now add the wine, tomato puree, tomatoes, oregano, sugar, balsamic vinegar and season well to taste and bring to the boil.
  3. Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally. Pour in the cream, stir through, cover and simmer for a further 30 minutes.
  4. Cook the spaghetti as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese and a few sprigs of basil. Enjoy!