Go Back
+ servings
spaghetti bolognese
Print Recipe
5 from 2 votes

Spaghetti Bolognese

An old-fashioned recipe for spaghetti bolognese. Simple and tasty!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Australian, Italian
Keyword: spaghetti bolognese
Servings: 4 servings
Calories: 932kcal


  • large frypan


  • 500 grams beef mince (ideally, premium mince)
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 pinch dried oregano (or one teaspoon chopped fresh oregano)
  • 1 pinch dried thyme (or one teaspoon chopped fresh thyme)
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 800 grams tinned finely chopped tomatoes
  • salt and pepper
  • 500 grams dried spaghetti
  • 2-3 tablespoons grated parmesan
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon additional olive oil (for spaghetti)


  • Place tablespoon of oil in a large saucepan and place over medium heat.
  • Finely chop the onion and add to saucepan. Saute until onion is starting to turn a golden colour.
  • Increase heat to med-high and add mince. Cook, chopping mince with a wooden spoon (ideally, one that has a flat edge), until meat is cooked and there is no liquid in the pan.
  • Add thyme, oregano, red wine, tomato paste and chopped tomatoes. Stir well to combine and turn heat down until mixture is at a steady simmer.
  • Add salt and pepper to taste and then continue simmering for one hour.
  • Check on sauce and stir from time to time during the process. Add additional water if the mixture becomes too thick, too quickly.
  • Boil spaghetti according to directions. Once ready, add a little additional olive oil and serve with bolognese sauce. Sprinkle with a little grated parmesan and chopped parsley.



Calories: 932kcal | Carbohydrates: 108g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 453mg | Potassium: 1181mg | Fiber: 7g | Sugar: 11g | Vitamin A: 331IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 7mg